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A Sensory-Based Alternative to Brix/Acid Ratio
A Sensory-Based Alternative to Brix/Acid Ratio
2001
R. B. Jordan
Richard Seelye
V.A. McGlone
Keywords:
Food science
Acid value
Palatability
Taste
Chemistry
Biochemistry
Organoleptic
Sensory system
Brix
Sugar
fruit juice
Correction
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