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Técnicas de Análise Sensorial (1 º Sem 2017/2018)

MCG

Bibliografia

Principal

  • ACTIA (1999), Évaluation Sensorielle- Guide de Bonnes Pratiques,(D. Majou, coordenador). Lawless, H.T, Klein, B.P. (1991), Sensory Science. Theory and Applications in Foods, IFT Basic Symposium Series, Marcel Dekker, Inc., New. Angerosa, F. (2000), Sensory quality of olive oils, In: Handbook of Olive Oil- Analysis and Properties, (J. Harwood, R. Aparício, eds.), Aspen Publishers Inc., Gaithersburg, Maryland, pp. 355- 392. CIDIL (1995) L’évaluation sensorielle appliquée aux produits laitiers. CIDIL, Les Produits Laitiers. Paris. 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. Fortin, J., Desplancke, C. (1998) Guide d’entraînement d’un jury de dégustation. La Fondation des Gouverneurs e Edisem, Canada. Lavanchy, P. et al. (1994), A guide to the sensory evaluation of texture of hard and semi-hard cheeses. INRA. Mahaut, M.; Jeantet, R.; BRULÉ, G., Schuck, M. (2000), Les produits industriels laitiers. Éd. Tec & Doc, Lavoisier. , ., .,