Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips

✍ Scribed by Maria Lourdes Morales Góamez; Benita Benítez Bellido; Wendu Tesfaye; Raquel María Callejón Fernandez; Deboravillano Valencia; Maria Soledad Fernandez-Pachón; Mariadel Carmen García-Parrilla; Ana María Troncoso González

• Book ID: 108826628
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 425 KB
• Volume: 71
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2006.tb15647.x