A personal history of sensory science
Author:
Affiliation:
1. Department of Viticulture and Enology, University of California, Davis, CA, USA
Funder
no external funding
Publisher
Informa UK Limited
Subject
Cultural Studies,Social Psychology,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15528014.2019.1573043
Reference52 articles.
1. Modern sensory methods of evaluating wine
2. Flavor Profile Analysis: Taste and Odor Control of the Future
3. The biological basis of food perception and acceptance
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1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
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