Nonverbal Language – Elements of Identity, Quality and Diversity of Wine Cover

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Nonverbal Language – Elements of Identity, Quality and Diversity of Wine

Annals of "Valahia" University of Târgovişte. Agriculture

Volume 14 (2022): Issue 1 (April 2022)

By: Popa Dorin and Brata Anca

Open Access

|May 2022

References

[1] Chadd, R.W. Keep your senses sharp. Reader’s Digest. 2010, ISBN 978-973-1762-90-6.
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[2] Popa, D. Analiza sensorială a produselor agroalimentare. ISBN 978-606-10-1655-6
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[3] Popa, D. Millesime revista de cultura si civilizatie a vinului. ISSN 2248 1699
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[4] Stone, H. Sensory evaluation: science and mythology, Food technology, 53, 124, 1999.
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[5] York, R. Sensory characteristics of human foods. Elsevier Science. 5125, 5130, 2005.
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DOI: https://doi.org/10.2478/agr-2022-0007 | Journal eISSN: 2537-3137 | Journal ISSN: 2065-2720

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Language: English

Page range: 31 - 32

Published on: May 9, 2022

Published by: Valahia University of Targoviste

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Related subjects:

Architecture and design,

Landscape architecture,

Gardens, landscapes,

© 2022 Popa Dorin, Brata Anca, published by Valahia University of Targoviste
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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