Effect of Different Base Preparation Matrices and Methods on Overall Liking of Food Products
| Autor principal: | |
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| Formato: | masterThesis |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/138858 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/138858 |