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Análise Sensorial (1 º Sem 2017/2018)

LEAlim , MEAlim

Bibliografia

Principal

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