Nonverbal Language – Elements of Identity, Quality and Diversity of Wine
By: Popa Dorin and Brata Anca
References
- [1] Chadd, R.W. Keep your senses sharp. Reader’s Digest. 2010, ISBN 978-973-1762-90-6.
- [2] Popa, D. Analiza sensorială a produselor agroalimentare. ISBN 978-606-10-1655-6
- [3] Popa, D. Millesime revista de cultura si civilizatie a vinului. ISSN 2248 1699
- [4] Stone, H. Sensory evaluation: science and mythology, Food technology, 53, 124, 1999.
- [5] York, R. Sensory characteristics of human foods. Elsevier Science. 5125, 5130, 2005.
Language: English
Page range: 31 - 32
Published on: May 9, 2022
Published by: Valahia University of Targoviste
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2022 Popa Dorin, Brata Anca, published by Valahia University of Targoviste
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.