Author: Le Calve G.
Publisher: Elsevier
ISSN: 0950-3293
Source: Food Quality and Preference, Vol.11, Iss.4, 2000-07, pp. : 341-347
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
By Vocke A.-K. Kardorff R. Ehrich J.H.H. Toufeili I. Melki C. Shadarevian S. Robinson R.K.
Food Quality and Preference, Vol. 10, Iss. 1, 1998-10 ,pp. :
GC-MS analysis of essential oil of some commercial Fennel teas
By Bilia A.R. Flamini G. Taglioli V. Morelli I. Vincieri F.F.
Food Chemistry, Vol. 76, Iss. 3, 2002-03 ,pp. :
Measuring validity in sensory analysis
By Lea P. Rodbotten M. Naes T.
Food Quality and Preference, Vol. 6, Iss. 4, 1995-01 ,pp. :
Sensory analysis of cooked rice
Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. :