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Development and test of a new fuzzy-QFD approach for characterizing customers rating of extra virgin olive oil

✍ Scribed by Maurizio Bevilacqua; Filippo Emanuele Ciarapica; Barbara Marchetti

Book ID: 116487671
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 505 KB
Volume: 24
Category: Article
ISSN: 0950-3293
DOI: 10.1016/j.foodqual.2011.09.005

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