6533b85ffe1ef96bd12c18a3
RESEARCH PRODUCT
Acceptance and preference for cooked cauliflower : relationship with consumer sensitivity and product composition
Erwan EngelC. BatySylvie IssanchouNadine Martinsubject
[SDV] Life Sciences [q-bio][SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV]Life Sciences [q-bio][SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
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2003-07-20 |