Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/111458| Author(s): | Inês do Carmo Gil Ruivo |
| Title: | Sensory and preference evaluation of the addition of organic acids to white wines |
| Issue Date: | 2017-12-15 |
| Subject: | Ciências exactas e naturais Natural sciences |
| Scientific areas: | Ciências exactas e naturais Natural sciences |
| DOI: | 10.34626/tqsh-pa77 |
| TID identifier: | 201965801 |
| URI: | https://hdl.handle.net/10216/111458 |
| Document Type: | Dissertação |
| Rights: | openAccess |
| Appears in Collections: | FCUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 260383.pdf | Sensory and preference evaluation of the addition of organic acids to white wines | 1.95 MB | Adobe PDF |  View/Open |
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