Uploads by Jennilou Cortes

Topic 3 Part 2 Proteins

Lecture Topic 2 CARBOHYDRATES

Research Abstract - EVSU CRADLE

B-SAFE Annual Program Statement_Issued October 6 2021

ISO 5492-2008 Vocabulary

salmonellariskassesment

Technical-Guide-2-29-Mar-2019

EurachemEA_Micro.pdf

EURACHEM Guide CG 4 3rd edition.pdf

ES-4-16-2003.pdf

SQRT_N_2016_EN.pdf

GUM approach

Another-top-down-MU-method-ISO-11352.pdf

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importance-of-objective-and-subjective-measurement-of-food-quality-and-their-interrelationship-2157-7110-1000488

FSHN506

Sharif - Sensory Evalution & Consumer Acceptability

6f6c51d7-d7b6-40053a38a7f2.pdf

sensory-cocoaproducts

Sensory Evaluation Manual 2002 Nottingham.pdf

Sensory Analysis - Section 3

ASTM Serving Protocol Sensory Evaluation.pdf

Accreditation - European EA-409 G-2003

10.2307@2986414

[BSi]_BS_ISO_110372011_-_Sensory_analysis._Guidel(BookFi)

Appendix 1- Glossary-Cans

peelman2013

rodriguez-campos2011

frauendorfer2006.pdf

Aprotosoaie_et_al-2016-Comprehensive_Reviews_in_Food_Science_and_Food_Safety.pdf

Dragon Fruit Beverage Report.docx