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METHODOLOGY FOR ESTABLISHING CORRELATIONS BETWEEN SENSORY AND INSTRUMENTAL ATTRIBUTES OF CRISP PRODUCTS WITH SLIGHT TEXTURE DIFFERENCES
Authors: HENRYBRESSOLETTE A LAUNAY B DANZART M
Citation: A. Henrybressolette et al., METHODOLOGY FOR ESTABLISHING CORRELATIONS BETWEEN SENSORY AND INSTRUMENTAL ATTRIBUTES OF CRISP PRODUCTS WITH SLIGHT TEXTURE DIFFERENCES, Sciences des aliments, 16(1), 1996, pp. 3-22
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