Maximum sensory evaluation points and taste defects in private label dairy products
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https://data.mendeley.com/datasets/48xks4v9y9
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资源简介：
Maximum sensory evaluation points by product group and parameter (modified ISO 22935:2009 method by usage of 20-point evaluation system) and prevalence of identified taste defects in dairy product groups.
创建时间：
2025-12-05
