Determination of sensory quality attributes of sauces and dressings with tasters, experts and consumers. Ciencia y Tecnología de Alimentos, [S. l.], v. 32, n. 3, p. 42–47, 2023. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/400.. Acesso em: 17 may. 2024.