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CONSUMERS' RESPONSES TO FOOD PRODUCTS WITH INCREASED LEVELS OF POLYUNSATURATED FATTY ACIDSTHEUNISSEN TJJM; KOUWENHOVEN T; BLAUW YH et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1483-1490; (3 P.); BIBL. 10 REF.Article

INCIDENTAL TRAINING IN THE TRIANGULAR METHODFRIJTERS JER; BLAUW YH; VERMAAT SH et al.1982; CHEM. SENSES; ISSN 505323; GBR; DA. 1982; VOL. 7; NO 1; PP. 63-69; BIBL. 12 REF.Article

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