6533b7d0fe1ef96bd125aadf
RESEARCH PRODUCT
How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise
Jungsoo Son Amélie Pecourt F. Hayagawa K. Suzuki Thongchai Suwonsichon Kwang-ok Kim Dominique Valentinsubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SHS.ANTHRO-SE] Humanities and Social Sciences/Social Anthropology and ethnology[ SHS.ANTHRO-SE ] Humanities and Social Sciences/Social Anthropology and ethnology[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnology[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
chapitre dans des actes de colloques; absent
year | journal | country | edition | language |
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2012-01-01 |