Authors:
BROWN WE
LANGLEY KR
MIOCHE L
MARIE S
GERAULT S
BRAXTON D
Citation: We. Brown et al., INDIVIDUALITY OF UNDERSTANDING AND ASSESSMENT OF SENSORY ATTRIBUTES OF FOODS, IN PARTICULAR, TENDERNESS OF MEAT, Food quality and preference, 7(3-4), 1996, pp. 205-216
Citation: We. Brown et al., DIVERSITY OF PERCEPTIONS OF MEAT TENDERNESS AND JUICINESS BY CONSUMERS - A TIME-INTENSITY STUDY, Journal of texture studies, 27(5), 1996, pp. 475-492