Taste recognition threshold concentrations of styrene in foods and food models.

J.P.H. Linssen, J.L.G.M. Janssens, J.C.E. Reitsma, J.P. Roozen

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFoods and packaging materials - chemical interactions
EditorsP. Ackerman
Pages74-78
Publication statusPublished - 1995

Cite this

Linssen, J. P. H., Janssens, J. L. G. M., Reitsma, J. C. E., & Roozen, J. P. (1995). Taste recognition threshold concentrations of styrene in foods and food models. In P. Ackerman (Ed.), Foods and packaging materials - chemical interactions (pp. 74-78)