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Sensory quality control for food certification: A case study on wine. Method development

✍ Scribed by I. Etaio; M. Albisu; M. Ojeda; P.F. Gil; J. Salmerón; F.J. Pérez Elortondo

Book ID: 116485989
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 732 KB
Volume: 21
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2009.08.013

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