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

  1. Ortega-Gavilán, F.
  2. Valverde-Som, L.
  3. Rodríguez-García, F.P.
  4. Cuadros-Rodríguez, L.
  5. Bagur-González, M.G.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2020

Alea: 322

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2020.126743 GOOGLE SCHOLAR
Datuen iturria: Scopus