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Index « Teeft.i » - entrée « Sensory characteristics »
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Sensory attributes < Sensory characteristics < Sensory characterization  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 11.
Ident.Authors (with country if any)Title
000423 (2010) Richard Carew [Canada] ; Wojciech J. FlorkowskiThe Importance of Geographic Wine Appellations: Hedonic Pricing of Burgundy Wines in the British Columbia Wine Market
000687 (2009) Lucie Perrin [France] ; Jerome Pagès [France]A METHODOLOGY FOR THE ANALYSIS OF SENSORY TYPICALITY JUDGMENTS
000923 (2008) Mar Vilanova [Espagne] ; Sol Zamuz [Espagne] ; Javier Tardáguila [Espagne] ; Ant N Masa [Espagne]Descriptive analysis of wines from Vitis vinifera cv. Albariño
000925 (2008) I. Etaio [Espagne] ; F. J. Pérez Elortondo [Espagne] ; M. Albisu [Espagne] ; E. Gaston [Espagne] ; M. Ojeda [Espagne] ; P. Schlich [France]DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA
000A07 (2007) María Cristina Goldner [Argentine] ; María Clara Zamora [Argentine]SENSORY CHARACTERIZATION OF VITIS VINIFERA CV. MALBEC WINES FROM SEVEN VITICULTURE REGIONS OF ARGENTINA
000B71 (2006) Current awareness in flavour and fragrance
000C42 (2005) Sally-Jean Bell [Australie] ; Paul A. Henschke [Australie]Implications of nitrogen nutrition for grapes, fermentation and wine
000C52 (2005) Jacques Avelino [Costa Rica, France] ; Bernardo Barboza [Costa Rica] ; Juan Carlos Araya [Costa Rica] ; Carlos Fonseca [Costa Rica] ; Fabrice Davrieux [France] ; Bernard Guyot [France] ; Christian Cilas [France]Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota
000D81 (2003) F. Decazy [France] ; J. Avelino [France] ; B. Guyot [France] ; J. J. Perriot [France] ; C. Pineda [Honduras] ; C. Cilas [France]Quality of Different Honduran Coffees in Relation to Several Environments
001084 (1998) Rémy Grappin [France] ; Eric Beuvier [France]Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
001234 (1995) MEETING CHEMICAL SENSES DAY XII: ABSTRACTS OF MEETING

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