HUNAEFI, Dase; FARHAN, Ziyad Muhammad. Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM) . Jurnal Mutu Pangan : Indonesian Journal of Food Quality, [S. l.], v. 8, n. 1, p. 1–9, 2021. DOI: 10.29244/jmpi.2021.8.1.1. Disponível em: https://journal.ipb.ac.id/jmpi/article/view/38480. Acesso em: 30 dec. 2025.