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Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.
Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by general terms such as consistency, fibrousness, greasiness, etc.
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Winners of the 26th edition of the Mario Solinas Quality Award Northern Hemisphere
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IOC and Azerbaijan reinforce cooperation following recent accession
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