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
4
Author(s)
Document Type
Article
Year published
2015
Published
in JOURNAL OF SENSORY STUDIES, ISSN: 0887-8250
Volume: 30, Issue: 1, Pages: 56-67 (12)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84923082857
Wos: WOS:000349958700006
Source Identifiers
ISSN: 0887-8250
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