6533b853fe1ef96bd12ac7d9
RESEARCH PRODUCT
Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature
Rachel SchoumackerChristophe MartinThierry Thomas-danguinElisabeth GuichardJean-luc Le QuéréHélène Labourésubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium
year | journal | country | edition | language |
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2015-08-23 |