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SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR-TYPE CHEESE FLAVOR LANGUAGE

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Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

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Evaluation of taste compounds in water-soluble extract of goat cheeses

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Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace

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Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides

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Optimization of Cheddar Cheese Taste in Model Cheese Systems

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