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.
Revista:
Food Quality and Preference

ISSN: 0950-3293

Any de publicació: 2012

Volum: 24

Número: 2

Pàgines: 225-229

Tipus: Article

DOI: 10.1016/J.FOODQUAL.2011.12.001 GOOGLE SCHOLAR
Font de les dades: Scopus