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The top documents tagged [sensory evaluations]
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NEUROLOGIC
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Seafood Laboratory Department of Food, Bioprocessing and Nutrition Sciences Knowledge and Learning Programs David P. Green, Ph.D. Professor and Extension
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The Effects of Gluten-Free Ingredients on Sensory and Instrumental Evaluations of Banana Bread By: Katharina Thornton, Courtney Brancazio, Uma Devi Kandasamy,
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Creation of High Calcium Products. Introduction Goal: To design 3 food products containing 300+mg calcium per serving using any of the following Meadow
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UNCLASSIFIED Judith Aylward, MS, RD Individual Combat Rations Team DoD Combat Feeding Directorate US Army Natick RD&E Center Fielded Individual/Assault
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UNCLASSIFIED Judith Aylward, MS, RD Sr. Food Technologist Supplier/Vendor Liaison Individual Combat Rations Team DoD Combat Feeding Directorate Research
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