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Journal: Foods, 2021
Volume: 10
Number: 1983

Article: Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)
Authors: by Alberto González-Mohino, Sonia Ventanas, Mario Estévez and Lary Souza Olegario
Link: https://www.mdpi.com/2304-8158/10/9/1983

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