0000000000120926
AUTHOR
Kwang-ok Kim
How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise
chapitre dans des actes de colloques; absent
Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation
Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation. 9. Pangborn sensory science symposium