Bibliografia
Principal
- Fortin, J., Desplancke, C.
(1998)
Guide d’entraînement d’un jury de dégustation. La Fondation des Gouverneurs e Edisem, Canada.
null
- Mahaut, M.; Jeantet, R.; BRULÉ, G., Schuck, M.
(2000)
Les produits industriels laitiers. Éd. Tec & Doc, Lavoisier.
null
- Jackson, R.
(2002)
Wine tasting: a professional handbock, Academic Press, San Diego, CA
null
- Eder, R.
(2006)
Defectos del vino : reconocimiento, prevención, corrección, Acribia, Zaragoza, España
null
- Lavanchy, P. et al.
(1994)
A guide to the sensory evaluation of texture of hard and semi-hard cheeses. INRA.
null
- ACTIA
(1999)
Évaluation Sensorielle- Guide de Bonnes Pratiques,(D. Majou, coordenador).
null
- Bérodier, F. et al.
(1997)
Guide to the smell, aroma and taste evaluation of hard and semi-hard cheeses. AIR 2039, G.E.CO.TE.F.T. Poligny.
null
- CIDIL
(1995)
L’évaluation sensorielle appliquée aux produits laitiers. CIDIL, Les Produits Laitiers. Paris.
null
- Rosenthal, A.J.
(1999)
Food Texture: Measurement and perception. A. Chapman & Hall Food Science Book. Aspen publishers.
null
- Angerosa, F.
(2000)
Sensory quality of olive oils, In: Handbook of Olive Oil-
null
- Lawless, H.T, Klein, B.P.
(1991)
Sensory Science. Theory and Applications in Foods, IFT Basic Symposium Series, Marcel Dekker, Inc., New.
null
Secundária
Não foi definida bibliografia secundária
