Ross, C F <br/><br/>
Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.  [electronic resource] 

 -  Journal of food science  Aug 2008 
 - S279-85 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1147 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2008.00824.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Cooking and Eating Utensils<br/>Female<br/>Glass<br/>Humans<br/>Lighting<br/>Male<br/>Middle Aged<br/>Odorants--analysis<br/>Perception<br/>Principal Component Analysis<br/>Smell--physiology<br/>Taste--physiology<br/>Wine--analysis