Cite
HARVARD Citation
Campo, E. et al. (2017). What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach. Lebensmittel-Wissenschaft + Technologie =. pp. 84-91. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Campo, E. et al. (2017). What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach. Lebensmittel-Wissenschaft + Technologie =. pp. 84-91. [Online].