PREMIUMS AND COUPONS AS A POTENTIAL SOURCE OF OBJECTIONABLE FLAVOR IN CEREAL PRODUCTS

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1 May 1979

journal article
Published by Wiley in Journal of Food Science

Vol. 44 (3), 850-852
https://doi.org/10.1111/j.1365-2621.1979.tb08518.x

Abstract

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Keywords

Cited by 23 articles