Publisher: Wiley-Blackwell

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Volume 28, Number 4, August 2005

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PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSES
pp. 333-349(17)
Authors: HERSLETH, MARGRETHE; ILSENG, MARI AUSTVOLL; MARTENS, MAGNI; NÆS, TORMOD

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EFFECTS OF BLANCHING METHOD ON THE QUALITY CHARACTERISTICS OF FROZEN PEAS
pp. 350-360(11)
Authors: LIN, S.; BREWER, M.S.

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HOT WATER TO CONTROL CODLING MOTH IN SWEET CHERRIES: EFFICACY AND QUALITY
pp. 361-376(16)
Authors: DRAKE, S.R.; HANSEN, J.D.; ELFVING, D.C.; TANG, J.; WANG, S.

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THE EFFECT OF GLASS SHAPE ON THE CONCENTRATION OF POLYPHENOLIC COMPOUNDS AND PERCEPTION OF MERLOT WINE
pp. 377-385(9)
Authors: RUSSELL, K.; ZIVANOVIC, S.; MORRIS, W.C.; PENFIELD, M.; WEISS, J.

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STORAGE STABILITY AND SENSORY ANALYSIS OF UHT-PROCESSED WHEY-BANANA BEVERAGES
pp. 386-401(16)
Authors: KOFFI, ERNEST; SHEWFELT, ROBERT; WICKER, LOUISE

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KOSHER FOOD PRODUCTION
pp. 402-403(2)

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