Influence of the type of dehydration process on the sensory properties of saffron spice

Italian Journal of Food Science

Volumn 14, Issue 4, 2002, Pages 413-421

  Pardo, J E ^a   Zalacain, A ^a   Carmona, M ^a   Lopez E ^a   Alvarruiz, A ^a   Alonso, G L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Aroma; Bitterness; Colour; Saffron; Sensory analysis

Indexed keywords

EID: 0036974995     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

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