Sensory analysis : Part 1 - Sensory analysis as a science. Part 2 - About sensory perception. Part 3 : Coffee sensory analysis : method and vocabulary. Part 4 : Sensory analysis : interest for GI
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Main Authors: | , , |
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Format: | conference_item biblioteca |
Language: | eng |
Published: |
CIRAD
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Subjects: | Q04 - Composition des produits alimentaires, U30 - Méthodes de recherche, café, http://aims.fao.org/aos/agrovoc/c_1731, |
Online Access: | http://agritrop.cirad.fr/548210/ http://agritrop.cirad.fr/548210/1/document_548210.pdf |
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