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 Labouré

subject

[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 Nutrition

description

Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium

https://hal.archives-ouvertes.fr/hal-01580695