2000
2000
Gallerani, G., Gasperi, F., & Monetti, A. (2000). Judge selection for hard and semi-hard cheese sensory evaluation. Food Quality and Preference, 11(6), 465-474. DOI: 10.1016/S0950-3293(00)00019-7 link
C O N T A c t u s
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
