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Improving the sensory and nutritional quality of fresh meat
Improving the sensory and nutritional quality of fresh meat
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Livro 		Adicionar ao Meu Espaço

Improving the sensory and nutritional quality of fresh meat

Joseph P Kerry; David Ledward

Cambridge Woodhead Publishing 2009

Localização: ESALQ - Biblioteca Central    (664.9 K41i 103532 ) e outros locais(Acessar)

2
Restaurant professionals as curators of wine spaces: norms and practices guiding wine quality and sustainability
Restaurant professionals as curators of wine spaces: norms and practices guiding wine quality and sustainability
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Artigo 		Adicionar ao Meu Espaço

Restaurant professionals as curators of wine spaces: norms and practices guiding wine quality and sustainability

Carrillo Ocampo, Julia C. ; Marshall, Matilda ; Bengs, Carita

Journal of wine research, 2024, Vol.35 (1), p.50-67 [Periódico revisado por pares]

Oxfordshire: Routledge

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Deste Autor:

  1. Kerry, J
  2. Ledward, D

Neste Assunto:

  1. Sensory Properties
  2. Quality
  3. Kvalitet
  4. Næringsværdi
  5. Análise Sensorial De Alimentos

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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