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Bibliotecas | Instituto Politécnico de Castelo Branco

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ISO 11035:1994 (E)
International Organization for Standardization 1994

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Methods for sensory evaluation of navel oranges treated with electron beam irradiation
O'Mahony, Michael A.P.D. 1987

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Study of the precision of an analytical taste panel for sensory evaluation of virgin olive oil. Establishment of criteria for the elimination of abnormal results
Albi, Miguel A. 1991

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Development of the flavor profile analysis method into a standard method for sensory analysis of water
Culleton, N. , 1988

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Ácidos fenólicos, alcoóis fenólicos secoiridoides, flavonoides e tocoferóis em azeites virgens
Dias, S.F. , 2015

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Some physiochemical and sensory characteristics of peach nectar stored in various packaging materials under ambient conditions
Wafa, F.Y. , 1989

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Sensory authentication of european extra-virgin olive oil varieties by mathematical procedures
Aparicio, Ramón , 1996

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Some physiochemical and sensory characteristics of peach nectar stored in various packaging materials under ambient conditions

Type

ANA

Creator

Wafa, F.Y.

Title

Some physiochemical and sensory characteristics of peach nectar stored in various packaging materials under ambient conditions

Contributor

Rao, V.N.M.

Subject

Manuseamento, transporte, armazenamento e protecçäo de produtos de origem vegetal
Pêssego

Date

1989

Description

Bibliografia : p. 404

Language

eng

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