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Publisher: Wiley-Blackwell

Volume 24, Number 3, June 2009

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APPLICATION OF SENSORY DESCRIPTIVE ANALYSIS TO COMPLETE THE CURRENT OFFICIAL CARD OF THE GALICIAN ORUJO SPIRITS
pp. 317-331(15)
Authors: CORTÉS, SANDRA; FERNÁNDEZ, ANA; OTERO, CARMEN; SALGADO, ISABEL

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COMPARISON OF THE VIRGIN OLIVE OILS PRODUCED IN DIFFERENT REGIONS OF TURKEY
pp. 332-353(22)
Authors: ÖĞÜTÇÜ, MUSTAFA; YILMAZ, EMIN

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RELATIONSHIP OF PROP (6-N-PROPYLTHIOURACIL) TASTER STATUS WITH THE BODY MASS INDEX AND FOOD PREFERENCES OF FILIPINO ADULTS
pp. 354-371(18)
Authors: VILLARINO, BLANCA J.; FERNANDEZ, CARLENETH P.; ALDAY, JUDIT C.; CUBELO, CHRISTLE GRACE R.

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SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALY
pp. 396-414(19)
Authors: THOMPSON, KELLY R.; CHAMBERS, DELORES H.; CHAMBERS IV, EDGAR

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BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) LEAVES
pp. 415-426(12)
Authors: PAGLIOSA, C.M.; PEREIRA, S.M.; VIEIRA, M.A.; COSTA, L.A.; TEIXEIRA, E.; AMBONI, R.D. DE M.C.; AMANTE, E.R.

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COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES
pp. 427-440(14)
Authors: OUPADISSAKOON, GAEWALIN; CHAMBERS, DELORES H.; CHAMBERS IV, EDGAR

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PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINE
pp. 441-455(15)
Authors: HEIN, KAREN; EBELER, SUSAN E.; HEYMANN, HILDEGARDE

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