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Heating Protocol for the Construction of a Statistical Model Predicting the Texture Parameters of Commercially Available Baby Foods

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1. http://rave.ohiolink.edu/etdc/view?acc_num=miami15874852673775

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:miami15874852673775
Date	22 April 2020
Creators	Lunt, Phillip E.
Publisher	Miami University / OhioLINK
Source Sets	Ohiolink ETDs
Language	English
Detected Language	English
Type	text
Source	http://rave.ohiolink.edu/etdc/view?acc_num=miami15874852673775
Rights	unrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.