Homogeneity assessment of reference materials for sensory...

Food Chemistry 2020 / 08 Vol. 322

Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

Ortega-Gavilán, Fidel, Valverde-Som, Lucía, Rodríguez-García, Francisco P., Cuadros-Rodríguez, Luis, Bagur-González, M. Gracia
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Volume:
322
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126743
Date:
August, 2020
File:
PDF, 3.05 MB
2020
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