Studies on the evaluation for the quality of food by sensory testing. V. Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those ice creams

Saved in:
Bibliographic Details
Published inHan'guk sikp'un kwahak hoechi = Korean journal of food science & technology Vol. 14; no. 3; pp. 210 - 218
Main Authors Chae, S.K, Yu, T.J
Format Journal Article
LanguageKorean
Published 1982
Subjects
dairy products
food composition
food quality
Online AccessGet more information

Cover

More Information
ISSN:0367-6293