6533b831fe1ef96bd129962c
RESEARCH PRODUCT
Interactions texture-flaveur dans le cas de trois legumes cuits : choux-fleurs, carottes, petits-pois
F. SauvageotSylvie Issanchousubject
[SDV.AEN] Life Sciences [q-bio]/Food and NutritionPETIT POIS[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSdescription
National audience
year | journal | country | edition | language |
---|---|---|---|---|
1987-01-01 |