6533b7dafe1ef96bd126e8c9
RESEARCH PRODUCT
Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile
Amélie PecourtEmilie DescoursCatherine DacremontDominique Valentinsubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.IDA]Life Sciences [q-bio]/Food engineering[SDV.IDA] Life Sciences [q-bio]/Food engineering[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
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2012-09-09 |