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Prepared Foods
April 1, 2005
Thibodeau & McGregor
Ingredient Challenges: Teasing Out Texture Testing Consumers generally evaluate a food by using a combination of senses, including sight, smell, taste, touch and, in some cases, sound. Using breads and batters as examples, here is advice on sensory evaluation concepts, terminology and techniques. mark for My Articles similar articles
PC Magazine
June 22, 2004
Neil J. Rubenking
Reboot into Safe Mode in Windows XP Instructions on accomplishing this reboot task. mark for My Articles similar articles
CFO
December 1, 2010
Marie Leone
Total Trouble The older generation of Excel users remembers how potentially dangerous this Microsoft snag can be. mark for My Articles similar articles