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Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

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Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin

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García Segovia, P.; Barreto Palacios, VJ.; Iborra Bernad, MDC.; Andrés Bello, MD.; González Carrascosa, R.; Bretón, J.; Martínez Monzó, J. (2012). Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin. International Journal of Gastronomy and Food Science. 1(1):54-60. doi:10.1016/j.ijgfs.2011.11.011

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77407

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Title: Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
During the last decade, knowledge of food science and technology has been applied to Haute Cuisine obtaining great benefits. The most important chefs of the world are keen on gaining knowledge about the physicochemical ...[+]
Subjects: Sensory analysis , Cook-vide , Sous-vide , Apple tart
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
International Journal of Gastronomy and Food Science. (issn: 1878-450X )
DOI: 10.1016/j.ijgfs.2011.11.011
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.ijgfs.2011.11.011
Type: Artículo

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