6533b7dafe1ef96bd126e8c9

RESEARCH PRODUCT

Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile

Amélie PecourtEmilie DescoursCatherine DacremontDominique Valentin

subject

[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_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02806879