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Formulation and Physicochemical and Sensorial Evaluation in Traditional Mexican Sauces

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By Tomas Garcia, Beatriz Portillo Arroyo, Cesar Figueroa, Rubén Márquez Meléndez
| openaccesspublications.org
DOI: https://doi.org/10.24857/rgsa.v19n3-066 Keywords: Acceptability, Capsaicin, Color, Jalapeño, Sauces Download data is not yet available. References Anzaldúa MA. (2005). La Evaluación Sensorial de los alimentos en la teoría y la práctica. Cap. 4: 67-60, 78-80, 92-93, 169. Editorial Acribia. España.
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