EFFECTS OF COLOR ON AROMA, FLAVOR AND TEXTURE JUDGMENTS OF FOODS

被引：87
作者：
CHRISTENSEN, CM [1 ]
机构：
[1] UNIV PENN,SCH DENT MED,PHILADELPHIA,PA 19104
来源：
JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1983.tb14899.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：787 / 790
页数：4
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