Studies on the evaluation for the quality of food by sensory testing, 5: correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those ice creams
Chae, S.K. (Seoul Health Junior Coll., Seoul (Korea R.). Dept. of Food Technology), Yu, T.J. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
Published in Korean Journal of Food and Science and Technology (Korea R.) (01.09.1982)
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Published in Korean Journal of Food and Science and Technology (Korea R.) (01.09.1982)
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