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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) cheeses (1057) zoology (51799) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) Biological Sciences Biological Sciences biogeography (2263) provenance (657) physiology (77074) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) zoology (51772) animal physiology (24475) neurophysiology (2126) sensation (1850) taste (821) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) cheeses (1056) foods (19982) beverages (2857) food paste (81) product quality (18080) appearance (quality) (304) sensory properties (4680) flavor (2002) odors (1816) Food and Human Nutrition Food and Human Nutrition foods (20022) beverages (2857) food paste (81) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences geography (5253) biogeography (2263) provenance (657) Physical and Chemical Sciences Physical and Chemical Sciences physics (54990) physical properties (32618) color (4392) texture (2076) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) metrology (6631) shape (236) research (30526) research methods (29174) sensory evaluation (1238) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Food quality certification: An approach for the development of accredited sensory evaluation methods Author(s) of Article: Will be identified in next release Citation: Food quality and preference 2007 v.18 no.2 pp. 425-439 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=693397 Name of Publication: Food quality and preference Publishing Company: Will be identified in next release Accession Number: 234676
