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1Comparison of two TCATA variants for dynamic sensory characterization of food products Comparison of two TCATA variants for dynamic sensory characterization of food productsby Ares, Gastón, Castura, John C., Antúnez, Lucía, Vidal, Leticia, Giménez, Ana, Coste, Elena Beatriz, Picallo, Alejandra Beatriz, Beresford, Michelle K., Chheang, Sok L., Jaeger, Sara R.Texto bibliotecaUBA FA