IMPACT OF TRAINING ON BEER FLAVOR PERCEPTION AND DESCRIPTION: ARE TRAINED AND UNTRAINED SUBJECTS REALLY DIFFERENT?
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2001.tb00323.x/fullpdf
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1. Perceptual Learning in OlfactionProfessional Wine Tasters versus Controls
2. Le degré d'expertise a-t-il une influence sur la perception olfactive ? Quelques éléments de réponse dans le domaine du vin
3. THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS
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