

Publisher: John Wiley & Sons Inc
E-ISSN: 1745-459x|30|1|21-32
ISSN: 0887-8250
Source: JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol.30, Iss.1, 2015-02, pp. : 21-32
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content


Sensory Lexicon of Monchique Cooked Blood Sausage
JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 30, Iss. 1, 2015-02 ,pp. :




Isolation of Nanocellulose from Pomelo Fruit Fibers by Chemical Treatments
Journal of Natural Fibers, Vol. 12, Iss. 4, 2015-07 ,pp. :




JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. :