Letters to the Editor
Vol. 4 No. 1 (2015)
https://doi.org/10.4081/aab.2015.5070

Contribution to the discussion of current state and future perspectives of sensory analysis of balsamic vinegars

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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Received: 27 January 2015
Published: 5 May 2015
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Letter to the Editor
Food science, Sensory analysis

Authors

Efimia Hatzidimitriou
effiehd@chem.auth.gr
http://orcid.org/0000-0002-0013-256X (unauthenticated)
Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, Greece.
Maria Papadopoulou
Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, Greece.
Sofia Lalou
Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, Greece.
Maria Z. Tsimidou
Aristotle University of Thessaloniki, School of Chemistry, Laboratory of Food Chemistry and Technology, Greece.
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How to Cite



Contribution to the discussion of current state and future perspectives of sensory analysis of balsamic vinegars. (2015). Acetic Acid Bacteria, 4(1). https://doi.org/10.4081/aab.2015.5070

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