Author: Almeida C.M.R. Vasconcelos M.T.S.D.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.85, Iss.1, 2004-03, pp. : 7-12
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
Characterizing the astringency of red wine: a case study
By Gawel R. Iland P.G. Francis I.L.
Food Quality and Preference, Vol. 12, Iss. 1, 2001-01 ,pp. :
Case study: the use of statistical process control in fish product packaging
By Grigg N.P. Daly J. Stewart M.
Food Control, Vol. 9, Iss. 5, 1998-10 ,pp. :