Memorias de investigación
Communications at congresses:
Sensory characteristics and consumer preferences of white wines made with different commercial inactive yeast preparations
Year:2009

Research Areas
  • Foodstuffs tecnology

Information
Abstract
Sensory impact evaluation of inactive dry yeast additives in white wines and assesment of the changes induced on consumer preferences.
International
Si
Congress
8th Pangborn Sensory Science Symposium
960
Place
Florence, Italy
Reviewers
Si
ISBN/ISSN
Start Date
26/07/2009
End Date
30/07/2009
From page
41
To page
41
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Participants

Research Group, Departaments and Institutes related
  • Creador: Departamento: Tecnología de Alimentos
  • Departamento: Estadística y Métodos de Gestión en Agricultura