Sensory analysis. Methodology. Method of investigating sensitivity of taste
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| Format: | Texto biblioteca |
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Geneva (Switzerland) ISO
2011
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| Subjects: | FOODS, ORGANOLEPTIC ANALYSIS, FLAVOUR, STANDARDS, PRODUIT ALIMENTAIRE, ANALYSE ORGANOLEPTIQUE, FLAVEUR, NORME, ALIMENTOS, ANALISIS ORGANOLEPTICO, SABOR, NORMAS, |
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