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Index « Teeft.i » - entrée « Sensory quality »
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Sensory qualities < Sensory quality < Sensory response  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 10.
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
000449 (2010) Phantipha Charoenthaikij [États-Unis] ; Kamolwan Jangchud [États-Unis] ; Anuvat Jangchud [États-Unis] ; Witoon Prinyawiwatkul [États-Unis] ; Hong Kyoon No [États-Unis] ; Joan M. King [États-Unis]Physicochemical Properties and Consumer Acceptance of Wheat‐Germinated Brown Rice Bread during Storage Time
000492 (2010) Current awareness in flavour and fragrance
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
000975 (2007) Chapter 8 - Fortified Wines
000C98 (2004) Simone MllerThe German Wine Law from an Information Economics Perspective
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
000E22 (2002) Montserrat Navarro [Espagne] ; I Igo Arozarena [Espagne] ; Remedios Marín [Espagne] ; Ana Casp [Espagne]THE USE OF MULTIVARIATE STATISTICAL ANALYSIS IN DETERMINING THE SENSORY QUALITY OF WHITE MONOVARIETAL WINES
001084 (1998) Rémy Grappin [France] ; Eric Beuvier [France]Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
001129 (1998) S. Buchin [France] ; V. Delague [France] ; G. Duboz [France] ; J. L. Berdague ; E. Beuvier [France] ; S. Pochet [France] ; R. Grappin [France]Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

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