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Bibliotecas | Instituto Politécnico de Castelo Branco
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Sensory techniques for measuring differences in California navel oranges treated with doses of gamma-radiation below 0,6 Kgray
O'Mahony, Michael A.P.D.E
1987
The sensory characteristics of cheddar cheese and their relationship with acceptability
McEwan, Jean A.
1989
Fruit characteristics and sensory attributes of an ideal sweet cherry
Kappel, Frank
1996
Guidelines for sensory analysis in food product development and quality control
Carpenter, Roland P.
,
2000
Sensory study of the effect of fluorescent light on a sparkling wine and its base wine
Dozon, N.M.
,
1989
Aminopeptidase activity by spoilage bacteria and its relationship to microbial load and sensory attributes of poultry legs during aerobic cold storage
Guevara-Franco, José Alberto
,
2010
Effect of extraction conditions on sensory quality of virgin olive oil
Morales, M.T.
,
1999
Acidificação e desacidificação de vinhos tintos do Dão : influência sobre as características físico-químicas e sensoriais
Barbosa, Nuno Mesquita
,
2001
Sensory and chemical examination of aromatic and nonaromatic rices
Paule, C.M.
,
1989
ISO 11036:1994 (E)
International Organization for Standardization
,
1994
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Sensory study of the effect of fluorescent light on a sparkling wine and its base wine
Type
ANA
Creator
Dozon, N.M.
Title
Sensory study of the effect of fluorescent light on a sparkling wine and its base wine
Contributor
Noble, A.C.
Subject
Processamento e conservaçäo dos alimentos
Vinho
Date
1989
Description
Bibliografia : p.271
Language
eng
Comments
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My list
My List
Sensory techniques for measuring differences in California navel oranges treated with doses of gamma-radiation below 0,6 Kgray
O'Mahony, Michael A.P.D.E
1987
The sensory characteristics of cheddar cheese and their relationship with acceptability
McEwan, Jean A.
1989
Fruit characteristics and sensory attributes of an ideal sweet cherry
Kappel, Frank
1996
Guidelines for sensory analysis in food product development and quality control
Carpenter, Roland P.
,
2000
Sensory study of the effect of fluorescent light on a sparkling wine and its base wine
Dozon, N.M.
,
1989
Aminopeptidase activity by spoilage bacteria and its relationship to microbial load and sensory attributes of poultry legs during aerobic cold storage
Guevara-Franco, José Alberto
,
2010
Effect of extraction conditions on sensory quality of virgin olive oil
Morales, M.T.
,
1999
Acidificação e desacidificação de vinhos tintos do Dão : influência sobre as características físico-químicas e sensoriais
Barbosa, Nuno Mesquita
,
2001
Sensory and chemical examination of aromatic and nonaromatic rices
Paule, C.M.
,
1989
ISO 11036:1994 (E)
International Organization for Standardization
,
1994
See more
Add to my list
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