1.
Yousseef M, Lubbers S, Housson F, Valentin D. Sensory evaluation as a tool in assessing the quality of new fermented products. Science and Technology Development Journal [Internet]. 30Sep.2014 [cited 23Nov.2024];17(3):63-1. Available from: http://stdj.scienceandtechnology.com.vn/index.php/stdj/article/view/1501