“Cata” method for the descriptive evaluation of chocolates with untrained evaluators. Ciencia y Tecnología de Alimentos, [S. l.], v. 35, n. 3, p. 49–58, 2025. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/817. Acesso em: 12 mar. 2026.