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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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Official URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00208...
Item Type: | Article |
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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://srodev.sussex.ac.uk/id/eprint/55952 |