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Comparing Two Test Methods for Prepared Toppings

by Len Thibodeau, Texture Product Manager, Brookfield Engineering Laboratories

The prepared food industry is a rapidly growing and very competitive market segment. Reliable, consistent product quality is critical to the success of every competing food company. Establishing that high level of product quality is a many faceted process involving appearance, aroma, flavor and texture. Much money and time can be spent in the areas of product research and development, consumer surveys and trained panels of sensory experts to achieve success in this area

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Laboratory Equipment
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