SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE.
| Autor: | HALAGARDA, M.1 michal.halagarda@uek.krakow.pl, SUWAŁA, G.1 |
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| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2018, Vol. 30 Issue 2, p317-335. 19p. |
| Databáze: | Academic Search Ultimate |
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