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Sensory assessor evaluation of cooked meat samples.

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posted on 2013-02-20, 05:38 authored by Kathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, Joel D. Mainland, Tor Lea, Margrethe Hersleth, Hiroaki Matsunami

Error bars represent standard error and lines represent a smoothing spline. A rating of 1 was labelled “low intensity” and a rating of 9 was labelled “high intensity”.

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