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- 67032
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- 274
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- 2007-8-17
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- 2012-11-11
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In recent decades, research into, and knowledge about, understanding consumers
of food products has grown and considerably expanded its scope. The field
originated in the area of sensory science, where the aim was to identify factors
which would inform food technologists and product development departments
regarding quality control and (sensory) product optimisation.
谢谢了 |
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