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Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 381-387

Elsevier

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Sensory properties of Cheddar cheese: changes during maturation

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Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

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Sensory impact of free fatty acids on the aroma of a model Cheddar cheese

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Preference for tomatoes, affected by sensory attributes and information about growth conditions

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