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This article has been cited by the following article(s):
Background, Applications and Issues of the Experimental Designs for Mixture in the Food SectorGiacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo and Francesco Caponio
Foods 10 (5) 1128 (2021)
Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental DesignsK. Morita, K. Kubota and T. Aishima
Journal of Food Science 67 (2) 848 (2002)
Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designsKae Morita, Kikue Kubota and Tetsuo Aishima
Food Research International 34 (6) 473 (2001)