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POSSIBILITY FOR A STRAWBERRY JAM SENSORY STANDARD |
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| Authors: | K. KOPPEL L. TIMBERG A. SALUMETS T. PAALME |
| Affiliation: | 1. Tallinn University of Technology, Faculty of Chemistry and Materials Technology, Department of Food Processing, Ehitajate tee 5, Tallinn 19086, Estonia;2. Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, Tallinn 12618, Estonia |
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