Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Morales Gómez, Maria Lourdes ^a   Bellido, Benita Benítez ^a   Tesfaye, Wendu ^a   Callejón Fernandez, Raquel María ^a   Valencia, Debora Villano ^a   Fermandez Pachón, Maria Soledad ^a   García Parrilla, Maria Del Carmen ^a   Troncoso González, Ana María ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Accelerated aging; Oak chips; Sensory analysis; Sensory profile; Sherry vinegar

Indexed keywords

EID: 33646341278     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15647.x     Document Type: Article

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