Sensory Lexicon Development For A Portuguese Cooked Blood Sausage - Morcela De Arroz De Monchique - To Predict Its Usefulness For A Geographical Certification

AuthID
P-00A-6H6
Tipo de Documento
Article
Year published
2015
Published in
Journal of Sensory Studies
Volume 30, Número 1, Páginas 56-67 (12)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-84923082857
Wos: WOS:000349958700006
Source Identifiers
ISSN: 0887-8250
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