Use of an experimental design approach for evaluation of...

Food Quality and Preference 2004 Vol. 15; Iss. 3

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Stéphane Vidal, Philippe Courcoux, Leigh Francis, Mariola Kwiatkowski, Richard Gawel, Pascale Williams, Elizabeth Waters, Véronique Cheynier
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Volume:
15
Year:
2004
Language:
english
DOI:
10.1016/s0950-3293(03)00059-4
File:
PDF, 312 KB
english, 2004
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