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USE OF PHYSICO-CHEMICAL METHODS FOR ASSESSMENT OF SENSORY CHANGES IN CARROT TEXTURE AND SWEETNESS DURING COOKING
N. De BELIE, A. M. LAUSTSEN, M. MARTENS, R. BRO, J. De BAERDEMAEKERVolume:
33
Year:
2002
Language:
english
Pages:
22
DOI:
10.1111/j.1745-4603.2002.tb01354.x
File:
PDF, 1.01 MB
english, 2002