Statistics for Sensory, rheological and microstructural characteristics of model emulsified dairy systems : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
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Sensory, rheological and microstructural characteristics of model emulsified dairy systems : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand | 3 |
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02_whole.pdf | 38 |
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