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A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry
Maurice G. O'Sullivan
School of Food and Nutritional Sciences
Research output
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Book/Report
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Book
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peer-review
Overview
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Dive into the research topics of 'A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry'. Together they form a unique fingerprint.
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Food Science
Food Industry
100%
Sensory Methods
100%
Beverage Industry
100%
Shelf Life
66%
Sensory Analysis
66%
Beverage Products
66%
Product Developer
66%
Alcoholic Beverage
33%
Sweet
33%
Food Companies
33%