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dc.contributor.authorJust, David R.
dc.contributor.authorSigirci, Ozge
dc.date.accessioned2020-03-08T17:31:28Z
dc.date.available2020-03-08T17:31:28Z
dc.date.issued2014
dc.identifier.urihttps://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=tsmetrics&SrcApp=tsm_test&DestApp=WOS_CPL&DestLinkType=FullRecord&KeyUT=ISI:000344153900005
dc.identifier.urihttp://hdl.handle.net/11424/91304
dc.relation.isversionof10.1111/joss.12117
dc.titleLOWER BUFFET PRICES LEAD TO LESS TASTE SATISFACTION
dc.typeArticle
dc.relation.journalJournal Of Sensory Studies
dc.contributor.departmentMarmara Üniversitesi
dc.identifier.volume29
dc.identifier.issue5
dc.identifier.startpage362
dc.identifier.endpage370
dc.identifier.wosWOS:000344153900005
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı


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