Can we increase liking of fat or sugar reduced biscuits by either a progressive or a direct exposure? - Archive ouverte HAL
Communication Dans Un Congrès Année : 2012

Can we increase liking of fat or sugar reduced biscuits by either a progressive or a direct exposure?

Domaines

Alimentation et Nutrition

Sabine Julien  : Connectez-vous pour contacter le contributeur

https://hal.science/hal-00745896

Soumis le : vendredi 26 octobre 2012-15:20:58

Dernière modification le : vendredi 19 avril 2024-03:08:32

Fichier non déposé

Dates et versions

hal-00745896 , version 1 (26-10-2012)

Identifiants

  • HAL Id : hal-00745896 , version 1

Citer

Coralie Biguzzi, Christine Lange, Pascal Schlich. Can we increase liking of fat or sugar reduced biscuits by either a progressive or a direct exposure?. 5th European Conference on Sensory and Consumer Research, Sep 2012, Bern, Switzerland. ⟨hal-00745896⟩

Exporter

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

UNIV-BOURGOGNE CNRS INRA CSGA INRAE
79 Consultations
0 Téléchargements

Partager

More