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Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

DOIFull Paper Access

21

Citations

0

References

2012

Year

Purificación García‐Segovia, V. Barreto-Palacios, C. Iborra‐Bernad, A. Andrés-Bello, Rebeca González‐Carrascosa, Jorge Bretón, Javier Martı́nez-Monzó
International Journal of Gastronomy and Food Science

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