Browsing by Subject "Food - Sensory evaluation."
Now showing items 1-6 of 6
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Comparison of lipid oxidation, iron catalysts, and flavor deterioration in beef, chicken, and pork (Texas A&M University, 1992)Not available
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(Texas A&M University, 1980)Not available
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(Texas A&M University, 1977)Not available
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(Texas A&M University, 1992)Not available
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(Texas A&M University, 1989)Not available