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About this Agricultural and Biological Sciences article
Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin by García-Segovia, Purificación; Barreto-Palacios, Vivian; Iborra-Bernad, Consuelo; Andrés-Bello, Amparo; González-Carrascosa, Rebeca; Bretón, Jorge; Martínez-Monzó, Javier is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- García-Segovia, Purificación; Barreto-Palacios, Vivian; Iborra-Bernad, Consuelo; Andrés-Bello, Amparo; González-Carrascosa, Rebeca; Bretón, Jorge; Martínez-Monzó, Javier
- Publisher
- Elsevier ; Elsevier B.V.; Elsevier BV (ISSN 1878-450X)
- Published
- 2012
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)