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1 Ergebnisse
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Comparison of consumer-based methodologies for sensory char..:
Antúnez, Lucía
;
Vidal, Leticia
;
de Saldamando, Luis
..
Food Quality and Preference. 56 (2017) - p. 149-163 , 2017
Link:
https://doi.org/10.1016/j.foodqual.2016.09.013
RT Journal T1
Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodqual.2016.09.013&Exemplar=1&LAN=DE A1 Antúnez, Lucía A1 Vidal, Leticia A1 de Saldamando, Luis A1 Giménez, Ana A1 Ares, Gastón PB Elsevier BV YR 2017 SN 0950-3293 JF Food Quality and Preference VO 56 SP 149 OP 163 LK http://dx.doi.org/https://doi.org/10.1016/j.foodqual.2016.09.013 DO https://doi.org/10.1016/j.foodqual.2016.09.013 SF ELIB - SuUB Bremen
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