PAIRED COMPARISON AND TIME-INTENSITY MEASUREMENTS OF SENSORY PROPERTIES OF BEVERAGES AND GELATINS CONTAINING SUCROSE OR SYNTHETIC SWEETENERS

被引：160
作者：
LARSONPOWERS, N [1 ]
PANGBORN, RM [1 ]
机构：
[1] UNIV CALIF DAVIS, DAVIS, CA 95616 USA
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb09732.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：41 / 46
页数：6
相关论文
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