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

Article

Abstract: During the last decade, knowledge of food science and technology has been applied to Haute Cuisine o

Palabras claves:

Apple tart, Cook-vide, Sensory analysis, Sous-vide

Autores:

Andrés-Bello A., Barreto-Palacios V., Bretón J., González-Carrascosa R., Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia

Fuentes:

scopus