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Studies on sensory evaluation of whisky. Part 2. Correlation between sensory evaluation values and components of whisky.

  • YOSHIZAWA K
  • TAKAHASHI K
  • NAKAMURA K
JOURNAL OF THE SOCIETY OF BREWING,JAPAN (1985) 80(10) 682-686
DOI: 10.6013/jbrewsocjapan1915.80.682
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YOSHIZAWA, K., TAKAHASHI, K., & NAKAMURA, K. (1985). Studies on sensory evaluation of whisky. Part 2. Correlation between sensory evaluation values and components of whisky. JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 80(10), 682–686. https://doi.org/10.6013/jbrewsocjapan1915.80.682

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