Stephane Gerault

45. Individuality of understanding and assessment of sensory attributes of foods

Wendy E. Brown, Laurence Mioche, Keith R. Langley, 1996 .

DIVERSITY OF PERCEPTIONS OF MEAT TENDERNESS AND JUICINESS BY CONSUMERS: A TIME‐INTENSITY STUDY

Wendy E. Brown, Ian Wakeling, I. Wakeling, 1996 .

Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat

Wendy E. Brown, L. Mioche, K. Langley, 1996 .