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  1. 1
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    Sensory properties of foods by Birch, G. G, Brennan, James G, Parker, K. J

    Published 1977
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  2. 2
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    Twenty years of confectionery and chocolate progress by Pratt, Carl D, Vadetzsky, Eleanore de, Langwill, Katheryn E, McCloskey, Kenneth E, Schuemann, Harry W

    Published 1970
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