Descriptive analysis and quality ratings of 1976 wines from four bordeaux communes
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (1) , 88-98
- https://doi.org/10.1002/jsfa.2740350115
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Effects of work stress on psychological well-being and job satisfaction: The stress-buffering role of social supportAustralian Journal of Psychology, 1993
- Measurement of Taste Intensity and Degree of Liking of Beverages by Graphic Scales and Magnitude EstimationJournal of Food Science, 1983
- Potential Fallacy of Correlating Hedonic Responses with Physical and Chemical MeasurementsJournal of Food Science, 1981
- Introduction to Multivariate AnalysisPublished by Springer Nature ,1980
- DESCRIPTIVE SENSORY ANALYSIS OF WHISKY FLAVOURJournal of the Institute of Brewing, 1979
- Taste discrimination vs hedonic response to sucrose in coffee beverage. An interlaboratory studyChemical Senses, 1978
- SENSORY AND INSTRUMENTAL EVALUATION OF WINE AROMAPublished by Elsevier ,1978
- The development of a vocabulary and profile assessment method for evaluating the flavour contribution of cider and perry aroma constituentsJournal of the Science of Food and Agriculture, 1975