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M. C. McTIGUE
M. C. McTIGUE
Washington State University
Quantitative Descriptive Analysis
Food science
Flavor
Chemistry
dry bean
1
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22
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Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor
1989
Journal of Food Science
M. C. McTIGUE
H. H. Koehler
M. J. Silbernagel
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Citations (22)
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