Sensory evaluation of Sherry wine vinegar

Journal of Sensory Studies

Volumn 17, Issue 2, 2002, Pages 133-144

  Tesfaye, W ^a   Garcia Parrilla M C ^a   Troncoso, A M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AGING OF MATERIALS; ALCOHOLS; FOOD PROCESSING; WOOD;

ACETIFYING;

WINE;

AGING; ALCOHOLS; PERCEPTION; QUERCUS; VINEGAR; WOOD;

ARANEAE; QUERCUS;

EID: 0036016147     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2002.tb00338.x     Document Type: Article

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8. Sensory analysis. Methodology. Triangular test
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10. Analisis sensorial
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14. Determinación de extracto seco, acidez y cenizas en muestras de vinagres de andalucía occidental