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2. AF-ISO 8586-1 (1993). Sensory analysis-general guidance for the selection, training and monitoring of assessors—part 1: selected assessors. ed. A.F.N.O.R., Norme Francaise-International Standard Organization, June 1993.
3. AF-ISO 8568-2 (1994). Sensory analysis-general guidance for the selection, training and monitoring of assessors—part 2: experts.
4. Wines: their sensory evaluation;Amerine,1983
5. ASTM (1979) Standard practice E679. Determination of odor and taste thresholds by a forced choice ascending concentration series method of limits. Philadelphia: author.