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4 Faculty of Gastronomic Sciences (BCC)
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Gabriel
Pardo Sanclemente
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Gabriel Pardo Sanclemente
Publications by the researcher in collaboration with Gabriel Pardo Sanclemente (2)
2024
Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study
Foods, Vol. 13, Núm. 6
2023
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
Foods, Vol. 12, Núm. 19
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