References
- Stone, H and Sidel, JL. Sensory Evaluation Practices. 2nd ed. Academic Press: San Diego, 1993/2012.
- Lawless, HT and Heymann, H. Sensory Evaluation of Food: Principles and Practices. New York: Chapman & Hall, 1998
- Monica Flores Understanding the implications of current health trends on the aroma of wet and dry cured meat products, Meat Science, vol 144, 2018
- Dimple Singh-Ackbarali1& Rohanie Maharaj- Food Science and Technology Unit, The University of Trinidad and Tobago - Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago, 2014.
- *https://www.onasitalia.org/corsi_eventi.php?do=corsi
- **https://www.onaf.it/index.php?c=index&pageID=11
- ***http://www.inei.coffee/it/Diventare-Espresso-Italiano-Specialist.html
- ****https://www.oiv.int/index.php/what-we-do/standards
- Wine Aroma Wheel copyright 2002 A.C. Noble https://www.thewinecellarinsider.com/wine-topics/wine-educational-questions/davis-aroma-wheel/
- Tim Steury - The cheddar cheese lexicon https://magazine.wsu.edu/web-extra/the-cheddar-cheese-lexicon/
- ISO standards collection https://www.iso.org/ics/67.240/x/