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Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods.
- Published in:
- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2815, doi. 10.1007/s13197-020-04890-9
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- Article
Otimização da aceitabilidade sensorial de requeijão cremoso light.
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- Ciência Rural, 2012, v. 42, n. 2, p. 360, doi. 10.1590/S0103-84782012000200027
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- Article
Validation of the hedonic threshold methodology in determining the hedonic rejection threshold.
- Published in:
- Journal of Sensory Studies, 2018, v. 33, n. 1, p. 1, doi. 10.1111/joss.12313
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- Publication type:
- Article
Validation of the hedonic threshold methodology in determining the compromised acceptance threshold.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 2, p. n/a, doi. 10.1111/joss.12255
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- Publication type:
- Article