DESCRIBING FLAVOR USING FEWER AND SIMPLER “HITS” (HIGH IDENTITY TRAITS) PROFILING: AN EXAMPLE WITH CHEESE

MARTIN TALAVERA-BIANCHI, EDGAR CHAMBERS IV, DELORES H. CHAMBERS
  • Journal of Sensory Studies, April 2010, Wiley
  • DOI: 10.1111/j.1745-459x.2010.00281.x
The author haven't finished explaining this publicationThe author haven't finished explaining this publication
Read Publication

http://dx.doi.org/10.1111/j.1745-459x.2010.00281.x

The following have contributed to this page: Dr Edgar Chambers