Activity n°3: Evaluation of acceptability thresholds of key quality traits for the different RTB food products. Online module n°2: Sensory attributes and sampling
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| Main Authors: | , , |
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| Format: | monograph biblioteca |
| Language: | eng |
| Published: |
CIRAD
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| Online Access: | http://agritrop.cirad.fr/608105/ http://agritrop.cirad.fr/608105/2/RTB%20Breeding_Activity3_Module%202.pdf |
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