Effect of homogenization and fat content on oral perception of low and high viscosity model creams

Richardson, N J, Booth, D A and Stanley, N L (1993) Effect of homogenization and fat content on oral perception of low and high viscosity model creams. Journal of Sensory Studies, 8 (2). pp. 133-143. ISSN 0887-8250

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Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
T Technology > TX Home economics > TX0341 Nutrition. Foods and food supply
Depositing User: prof. David Booth
Date Deposited: 03 Aug 2015 08:06
Last Modified: 03 Aug 2015 08:06
URI: http://sro.sussex.ac.uk/id/eprint/55952
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