{"title":"Introduction: The Production of Quality","authors":"","doi":"10.1525/9780520972704-003","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":338306,"journal":{"name":"Tasting Qualities","volume":"183 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tasting Qualities","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1525/9780520972704-003","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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