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Sensory methodology developed for the investigation of sciaccarello wine concept

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https://hal.inrae.fr/hal-02676306
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 6:21:03 PM
Last modification on : Friday, February 5, 2021 - 3:47:04 AM

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  • HAL Id : hal-02676306, version 1
  • PRODINRA : 77613

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M. Candelon, Jordi Ballester, N. Uscidda, J. Blanquet, Yves Le Fur. Sensory methodology developed for the investigation of sciaccarello wine concept. Journal International des Sciences de la Vigne et du Vin, 2004, 38, pp.147-154. ⟨hal-02676306⟩

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