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.
Aldizkaria:
Food Quality and Preference

ISSN: 0950-3293

Argitalpen urtea: 2012

Alea: 24

Zenbakia: 2

Orrialdeak: 225-229

Mota: Artikulua

DOI: 10.1016/J.FOODQUAL.2011.12.001 GOOGLE SCHOLAR
Datuen iturria: Scopus