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Nutritional, Functional, Textural and Sensory Evaluation of
Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches
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Scheduling and lot-sizing in the dairy industry: the yoghurt production case
Physicochemical and Sensory Evaluation of a Breakfast
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Production of a functional frozen yoghurt fortified with Omega
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Clinically Recorded Masticatory Patterns as Related to the Sensory Evaluation of Meat and Meat Products
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Sensory Marketing and Tourist Experiences
