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-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-02820349