𝔖 Bobbio Scriptorium
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Dietary restraint—A useful concept?

✍ Scribed by Sara E. McCluskey


Book ID
118405369
Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
173 KB
Volume
14
Category
Article
ISSN
0195-6663

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## Abstract Rapidly increasing knowledge about the high complexity of food aromas requires selection or ranking procedures as to the importance of the particular components for flavour impression. For this purpose the concept of aroma values has been discussed which calculates quantitative data in