Sensory Evaluation of Food – A New Trend for Assessing Food Quality
DOI: https://doi.org/10.2478/arls-2019-0001 | Journal eISSN: 2543-8050
Language: English
Page range: 1 - 2
Published on: Apr 9, 2019
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
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© 2019 Ángel A. Carbonell-Barrachina, published by University of Life Sciences “King Mihai I“ from Timisoara
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.