FACTORS AFFECTING ACCEPTABILITY OF FOOD - FOOD COLOR

被引：0

|

作者：

GRANT, J ^{[1
]}

THOMSON, J ^{[1
]}

机构：

[1] UNIV SURREY,DEPT HOTEL & CATERING MANAGEMENT,GUILDFORD GU2 5XH,SURREY,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 08期

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D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：1052 / 1053

页数：2

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