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Communication Dans Un Congrès Année : 2008

Reducing salt level in food : an integrated study of salt release and perception in model and real food systems

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hal-01195425 , version 1 (07-09-2015)

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  • HAL Id : hal-01195425 , version 1
  • PRODINRA : 28411

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Christian Salles, S Buchin, Cristian Trelea, Juliane Floury, Pascal Schlich, et al.. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems. IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France. ⟨hal-01195425⟩
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