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Matching Changes in Sensory Evaluation with Physical and Ch..:
Penci, María C.
;
Martinez, Marcela L.
;
Fabani, María P.
...
Food and Bioprocess Technology. 6 (2012) 12 - p. 3305-3316 , 2012
Link:
https://doi.org/10.1007/s11947-012-0993-4
RT Journal T1
Matching Changes in Sensory Evaluation with Physical and Chemical Parameters: A Case Study: Argentinean Pistachio Nuts (Pistachia vera L. cv Kerman)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11947-012-0993-4&Exemplar=1&LAN=DE A1 Penci, María C. A1 Martinez, Marcela L. A1 Fabani, María P. A1 Feresin, Gabriela E. A1 Tapia, Alejandro A1 Ighani, Maximiliano A1 Ribotta, Pablo D. A1 Wunderlin, Daniel A. PB Springer Science and Business Media LLC YR 2012 SN 1935-5130 SN 1935-5149 JF Food and Bioprocess Technology VO 6 IS 12 SP 3305 OP 3316 LK http://dx.doi.org/https://doi.org/10.1007/s11947-012-0993-4 DO https://doi.org/10.1007/s11947-012-0993-4 SF ELIB - SuUB Bremen
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