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

  1. Etaio, I.
  2. Albisu, M.
  3. Ojeda, M.
  4. Gil, P.F.
  5. Salmerón, J.
  6. Elortondo, F.J.P.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2010

Volumen: 21

Número: 4

Pages: 533-541

Type: Article

DOI: 10.1016/J.FOODCONT.2009.08.013 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus