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  1. 1
    Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. Canephora Pierre) and their parental genotypes

    Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. Canephora Pierre) and their parental genotypes

    Beverage quality and biochemical attributes of arabusta coffee (C. arabica L. x C. Canephora Pierre) and their parental genotypes
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  2. 2
    Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, minas Gerais, Brazil

    Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, minas Gerais, Brazil

    Characterization and delimitation of the terroir coffee in plantations in the municipal district of Araponga, minas Gerais, Brazil
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  3. 3
    Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting

    Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting

    Comparative study of sensory properties and color in different coffee samples depending on the degree of roasting
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  4. 4
    Evaluacin̤ sensorial en caf ̌espresso , una comparacin̤ entre jueces internacionales

    Evaluacin̤ sensorial en caf ̌espresso , una comparacin̤ entre jueces internacionales

    Evaluacin̤ sensorial en caf ̌espresso , una comparacin̤ entre jueces internacionales
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  5. 5
    Free choice profiling sensory analysis to discriminate coffees

    Free choice profiling sensory analysis to discriminate coffees

    Free choice profiling sensory analysis to discriminate coffees
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  6. 6
    Los catadores de caf̌

    Los catadores de caf̌

    Los catadores de caf̌
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  7. 7
    Coffee of the month [9] , introduction to sensory analysis

    Coffee of the month [9] , introduction to sensory analysis

    Coffee of the month [9] , introduction to sensory analysis
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  8. 8
    Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

    Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

    Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor
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  9. 9
    Texture on extruded snack , correlation between instrumental and sensory analysis

    Texture on extruded snack , correlation between instrumental and sensory analysis

    Texture on extruded snack , correlation between instrumental and sensory analysis
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  10. 10
    Estimation of the shelf life of pezik pickles using Weibull hazard analysis

    Estimation of the shelf life of pezik pickles using Weibull hazard analysis

    Estimation of the shelf life of pezik pickles using Weibull hazard analysis
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  11. 11
    Menestras de lenteja enlatadas, reducidas en sodio

    Menestras de lenteja enlatadas, reducidas en sodio

    Menestras de lenteja enlatadas, reducidas en sodio
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  12. 12
    [Utilizacin̤ de remolacha en la elaboracin̤ de vino de mora]

    [Utilizacin̤ de remolacha en la elaboracin̤ de vino de mora]

    [Utilizacin̤ de remolacha en la elaboracin̤ de vino de mora]
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  13. 13
    Extraccin̤ de aceite de caf̌

    Extraccin̤ de aceite de caf̌

    Extraccin̤ de aceite de caf̌
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  14. 14
    Efecto de la inclusin̤ de harina de quinua (chenopodium quinoa Willd) en la elaboracin̤ de galletas

    Efecto de la inclusin̤ de harina de quinua (chenopodium quinoa Willd) en la elaboracin̤ de galletas

    Efecto de la inclusin̤ de harina de quinua (chenopodium quinoa Willd) en la elaboracin̤ de galletas
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