Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle by Schwartz, Marbi

Subjects: “…Muscle foods, Beef, Degrees of Doneness, Consumers, Descriptive Sensory Analysis, Cooking methods, Palatability…”
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Classifying South African Chenin blanc wine styles by Bester, Inneke

Subjects: “…Descriptive sensory analysis…”
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