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By Harold M. McNair, James M. Miller

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2: 393–418. D. 1993. Rheological models used for the prediction of flow properties of food products: a literature review. Transactions of the American Institute of Chemical Engineers. Part C. 71: 139–179. ISO. 2008. Sensory analysis-Vocabulary. International Organization for Standards, ISO 54922008. P 107. , Gonzales C. and Explugas S. 1996a. Rheology of clarified passion fruit juices. Fruit Processing. 8: 330–333. , Garvin, A. and Costa, J. 1996b. Rheological behaviour of sloe (Prunus spinosa) fruit juices.

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