Formation of assessors that will be used in the activity of evaluation of the sensory quality of flavoring. Ciencia y Tecnología de Alimentos, [S. l.], v. 33, n. 2, p. 40–46, 2023. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/450. Acesso em: 7 aug. 2025.