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Electronic Theses & Dissertations
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Theses
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Colorimetry
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Flavor
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Food--Microbiology
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Frozen fish
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Irradiated foods
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Nonnutritive sweeteners
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Plastics in packaging
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Stevioside
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Effect of color and flavor modification on the palatability and gel structure of standard custard
Garlick, Mary Evelyn
Text (1964)
Part of
Electronic Theses & Dissertations
Foodservice systems : sensory and microbial qualities of precooked chili and soup stored chilled or frozen for 30 days in two types of casings
Donnenworth, Sharon Marie
Text (1986)
Part of
Electronic Theses & Dissertations
Control of off-flavor and odor development in packaged frozen fish during storage
Su, Lin-Bin
Text (1994)
Part of
Electronic Theses & Dissertations
Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods
Sudarmadji, Slamet, 1941-
Text (1971)
Part of
Electronic Theses & Dissertations
Discrimination and sensory characterization of steviol glycosides (rebaudioside A, D, and M) by consumers and electronic tongue
Tao, Ran
Text (2020)
Part of
Electronic Theses & Dissertations
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