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Effects of tasting technique - sequential tasting vs mixed tasting - on perception of dry white wine and blue mould cheese.
Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
2003 (English)In: Food Service Technology, no 3, 61-69 p.Article in journal (Refereed) Published
Place, publisher, year, edition, pages
2003. no 3, 61-69 p.
National Category
Food Science
URN: urn:nbn:se:uu:diva-47548OAI: oai:DiVA.org:uu-47548DiVA: diva2:75455
Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2011-01-13

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