Related content

Sensory characterisation of wine vinegars

By Gerbi V.   Zeppa G.   Antonelli A.   Carnacini A.  

Food Quality and Preference, Vol. 8, Iss. 1, 1997-01 ,pp. : 27-34

Elsevier

Access to resources Recommend Favorite

Chemical descriptors for sensory and parental origin of commercial Coffea genotypes

By Bicho Natalina Cavaco   Leitão António Eduardo   Ramalho José Cochicho   Lidon Fernando Cebola  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 7, 2012-11 ,pp. : 835-842

Informa Healthcare

Access to resources Recommend Favorite

Unexpected Moments and the Wine Experience

By Sternsdorff Cisterna Nicolas  

Food and Foodways, Vol. 22, Iss. 1-2, 2014-04 ,pp. : 90-111

Routledge Ltd

Access to resources Recommend Favorite

Application of sensory analysis to champagne wine characterisation and discrimination

By Vannier A.   Brun O.X.   Feinberg M.H.  

Food Quality and Preference, Vol. 10, Iss. 2, 1999-03 ,pp. : 101-107

Elsevier

Access to resources Recommend Favorite

Sensory Acceptability of Partially Defatted Dikanut (Irvingia gabonensis) Flour in Ogbono Soup

By Idowu M. A.   Omoniyi S. A.   Henshaw F. O.   Olayiwola I. O.  

Journal of Culinary Science & Technology, Vol. 11, Iss. 4, 2013-10 ,pp. : 346-355

Taylor & Francis Ltd

Access to resources Recommend Favorite