Effects of Different Heating Methods on Positional Differences in Taste, Texture, Color, and Palatability of Simmered Food: Comparison of Sensor Responses and Sensory Evaluation Results | Zendy

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Effects of Different Heating Methods on Positional Differences in Taste, Texture, Color, and Palatability of Simmered Food: Comparison of Sensor Responses and Sensory Evaluation Results

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