PREDICTING INTERSTIMULUS INTERVALS BETWEEN SAMPLES FOR CAPSAICIN-CONTAINING SALSA WITH A RANGE OF HEAT LEVELS

KAREN J. DOWELL, EDGAR CHAMBERS, GEORGE A. MILLIKEN, DELORES H. CHAMBERS
  • Journal of Sensory Studies, June 2005, Wiley
  • DOI: 10.1111/j.1745-459x.2005.00014.x
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http://dx.doi.org/10.1111/j.1745-459x.2005.00014.x

The following have contributed to this page: Dr Edgar Chambers