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1 Ergebnisse
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Characterization of sensory profile by the CATA method of M..:
Josefa Espitia-López
;
Félix Rogelio-Flores
;
Alejandro Angel-Cuapio
...
http://dx.doi.org/10.1080/10942912.2019.1619577. , 2019
Link:
https://doi.org/10.1080/10942912.2019.1619577
RT Journal T1
Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:716b92729958418ba92611abe68c23e1&Exemplar=1&LAN=DE A1 Josefa Espitia-López A1 Félix Rogelio-Flores A1 Alejandro Angel-Cuapio A1 Benito Flores-Chávez A1 Oscar Arce-Cervantes A1 Sergio Hernández-León A1 Paul Misael Garza-López PB Taylor & Francis Group YR 2019 K1 cata method K1 espresso K1 french press K1 mexican coffee brew K1 sensory profile K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1080/10942912.2019.1619577 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2019.1619577 DO https://doi.org/10.1080/10942912.2019.1619577 SF ELIB - SuUB Bremen
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