Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
| Autor: | Reinbach, H.C., Meinert, L., Ballabio, D., Aaslyng, M.D., Bredie, W.L.P., Olsen, K., Møller, P. |
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| Zdroj: | In Food Quality and Preference 2007 18(6):909-919 |
| Databáze: | ScienceDirect |
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