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Journal description
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Details for article 14 of 20 found articles
| Title: |
Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin |
| Author: |
García-Segovia, Purificación Barreto-Palacios, Vivian Iborra-Bernad, Consuelo Andrés-Bello, Amparo González-Carrascosa, Rebeca Bretón, Jorge Martínez-Monzó, Javier |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 1 (2012) nr. 1 pages 7 p. |
| Year: |
2012 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 14 of 20 found articles
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