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.
Zeitschrift:
Food Quality and Preference

ISSN: 0950-3293

Datum der Publikation: 2012

Ausgabe: 24

Nummer: 2

Seiten: 225-229

Art: Artikel

DOI: 10.1016/J.FOODQUAL.2011.12.001 GOOGLE SCHOLAR
Datenquelle: Scopus