Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting

  1. Moreno-Fernández, M.M.
  2. Ramos-álvarez, M.M.
  3. Paredes-Olay, C.
  4. Rosas, J.M.
Journal:
Food Quality and Preference

ISSN: 0950-3293

Year of publication: 2012

Volume: 24

Issue: 2

Pages: 225-229

Type: Article

DOI: 10.1016/J.FOODQUAL.2011.12.001 GOOGLE SCHOLAR

Sustainable development goals

info

SDG classification obtained using Aurora SDG artificial intelligence model.

Data source: Scopus