Sensory quality control for food certification: A case study on wine. Method development

Food Control

Volumn 21, Issue 4, 2010, Pages 533-541

  Etaio, I ^a   Albisu, M ^a   Ojeda, M ^a   Gil, P F ^a   Salmeron J ^a   Elortondo, F J Pérez ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Accreditation; Rioja Alavesa; Sensory quality control; Young red wine

Indexed keywords

EID: 71549133692     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.08.013     Document Type: Article

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