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    132 research outputs found

    Difference-Preference Evaluation of Milk by Trained Judge's

    Author
    Publication venue
    'American Dairy Science Association'
    Publication date
    Field of study
    No full text
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    Sensory Discrimination of Milk Salts, Lactose, Nondialyzable Constituents, and Algin Gum in Milk

    Author
    Publication venue
    'American Dairy Science Association'
    Publication date
    Field of study
    No full text
    Crossref

    Attribute Difference Tests

    Author
    Publication venue
    'Informa UK Limited'
    Publication date
    Field of study
    No full text
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    SENSORY ASSESSMENT OF OILINESS IN A LOW MOISTURE FOOD

    Author
    Publication venue
    'Wiley'
    Publication date
    Field of study
    No full text
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    LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT

    Author
    Publication venue
    'Wiley'
    Publication date
    Field of study
    No full text
    Crossref

    TEXTURE IMPROVEMENT OF FRESH-PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE

    Author
    Publication venue
    'Wiley'
    Publication date
    Field of study
    No full text
    Crossref

    WHAT SENSORY CHARACTERISTICS DRIVE PRODUCT QUALITY? AN ASSESSMENT OF INDIVIDUAL DIFFERENCES

    Author
    Publication venue
    'Wiley'
    Publication date
    Field of study
    No full text
    Crossref

    Controls for Test Room, Product, and Panel

    Author
    Publication venue
    'Informa UK Limited'
    Publication date
    Field of study
    No full text
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    Introduction to Sensory Techniques

    Author
    Publication venue
    'Informa UK Limited'
    Publication date
    Field of study
    No full text
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    FUNCTIONAL PROPERTIES OF HYDROLYZED LACTOSE: RELATIVE SWEETNESS

    Author
    Publication venue
    'Wiley'
    Publication date
    Field of study
    No full text
    Crossref
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