Hunaefi D, FarhanZM. Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM) . J. Mutu Pangan [Internet]. 2021Apr.30 [cited 2024Nov.23];8(1):1-. Available from: https://journal.ipb.ac.id/index.php/jmpi/article/view/38480