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Volumn 47, Issue 2, 2003, Pages 102-105
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Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis
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Author keywords
Egg powder; Organoleptic properties; Principal component analysis
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Indexed keywords
AROMA;
ARTICLE;
BREAD;
EGG;
FOOD PROCESSING;
NUTRIENT CONTENT;
ORGANOLEPTIC PROPERTY;
PRINCIPAL COMPONENT ANALYSIS;
TASTE DISCRIMINATION;
TASTE PREFERENCE;
COLOR;
CONSUMER;
FOOD ANALYSIS;
FOOD HANDLING;
FOOD PREFERENCE;
HUMAN;
NUTRITIONAL VALUE;
ODOR;
TASTE;
COLOR;
CONSUMER SATISFACTION;
EGGS;
FOOD ANALYSIS;
FOOD PREFERENCES;
FOOD TECHNOLOGY;
HUMANS;
NUTRITIVE VALUE;
ODORS;
PRINCIPAL COMPONENT ANALYSIS;
TASTE;
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EID: 0242593721
PISSN: 0027769X
EISSN: None
Source Type: Journal
DOI: 10.1002/food.200390018 Document Type: Article |
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Times cited : (12)
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References (4)
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