García-Segovia, P., Martínez-Monzó, J., Barreto Palacios, V. J., Iborra Bernad, M. d. C., Andrés Bello, M. D., González Carrascosa, R., & Bretón, J. (2012). Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin.

García-Segovia, Purificación|||0000-0002-4968-5050, Javier|||0000-0002-1123-2304 Martínez-Monzó, Vivian Janeth Barreto Palacios, María del Consuelo Iborra Bernad, María Desamparados Andrés Bello, Rebeca González Carrascosa, and Jorge Bretón. Improvement of a Culinary Recipe By Applying Sensory Analysis: Design of the New Tarte Tatin. 2012.

García-Segovia, Purificación|||0000-0002-4968-5050, et al. Improvement of a Culinary Recipe By Applying Sensory Analysis: Design of the New Tarte Tatin. 2012.