6533b856fe1ef96bd12b243d
RESEARCH PRODUCT
Reducing salt content in dry cured ham: Are expected and sensory likings of french consumers congruent?
Géraldine EnderliMargrethe HerslethLuis GuerreroSylvie IssanchouClaire Sulmont-rossésubject
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
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2009-07-26 |