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Investigating a new production process, based on food, and that these are affected, inevitably involves the performance of organoleptic studies of the parameters at the tasting level, the smell of the products, the taste, the image of the products themselves, their appearance, their texture.

At the end of all the research and implementation of the pilot plans that corroborate the studies, tests will be made on a larger scale to verify all the improvements in these aspects.

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