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Authors:
Thybo, AK
Bechmann, IE
Martens, M
Engelsen, SB
Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, FOOD SCIENC, 33(2), 2000, pp. 103-111
Authors:
Thybo, AK
Bechmann, IE
Martens, M
Engelsen, SB
Citation: Ak. Thybo et al., Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy, LEBENSM-WIS, 33(2), 2000, pp. 103-111
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