HALAGARDA, M.; SUWAŁA, G. SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE. Italian Journal of Food Science, Singapore, v. 30, n. 2, 2017. DOI: 10.14674/IJFS-960. Disponível em: https://itjfs.com/index.php/ijfs/article/view/960. Acesso em: 7 oct. 2025.