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The Effects of Chewing Conditions, Texture Differences, and Pharyngeal Opening and Closing on Ethyl Butyrate Concentrations in Exhaled Air and Perceived Flavor Intensity

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  1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471268342
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Food Science
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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1471268342
Date January 2016
Creatorsdel Portal Aquije, Elka Blansh
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1471268342
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

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