Analysis of sensory data of Aceto Balsamico Tradizionale di...

Food Quality and Preference 2006 Vol. 17; Iss. 6

Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models

Marina Cocchi, Rasmus Bro, Caterina Durante, Daniela Manzini, Andrea Marchetti, Francesco Saccani, Simona Sighinolfi, Alessandro Ulrici
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Volume:
17
Year:
2006
Language:
english
DOI:
10.1016/j.foodqual.2005.05.004
File:
PDF, 307 KB
english, 2006
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