6533b82efe1ef96bd1292445

RESEARCH PRODUCT

Appropriateness and valuation of traditional cheeses exposed to different innovations – a study in France and Norway

Margrethe HerslethValérie LengardT. NaesSylvie IssanchouGéraldine EnderliClaire Sulmont-rossé

subject

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02820648