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       .         (Temporal Dominance of Sensation) ,          .           ?-  ?-   ,     -    [44 -  Multiple dimensional approach for oral texture perception of cooked meat products  15  2025    Food Chemistry ( 495,  2,  146511). DOI: 10.1016/j.foodchem.2025.146511.: Carla Mar?a Blanco-Lizarazo, Felipe Cuartas-Gallego, Sara L. Pacheco-Pappenheim, Isabela Roldn, Sean A. Hogan.          . , ,    , -      .].

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  ,        .    2025 ,   Nature Communications, ,         ,    .

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