Author:
Stokes Chloe N.,O’Sullivan Maurice G.,Kerry Joseph P.
Funder
Bewley’s LTD., Northern Cross, Malahide Road, Dublin 17, Ireland
Enterprise Ireland
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference18 articles.
1. Farah A (2012) Chapter 2—Coffee constituents. In: Chu Y-F (ed) Coffee: emerging health effects and disease prevention, 1st edn. Blackwell publishing Ltd, pp 21–58
2. Banks M, McFadden C (2000) Coffee around the world. In: Fox-Davies F (ed) The complete guide to coffee. Lorenz books, New York, p 105
3. Ponte S (2002) The ‘latte revolution’? regulation, markets and consumption in the global coffee chain. World Dev 30(7):1099–1122
4. Lawless HT, Heymann H (1998) Descriptive analysis. In: Sensory evaluation of food: principles and practices. Chapman and Hall editors, New York
5. Stone H, Sidel JL (eds) (2004) Affective testing. In: Sensory evaluation practices, 3rd edn. Academic Press/Elsevier, pp 247–277
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献