Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature

Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium

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Alimentation et Nutrition

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Soumis le : vendredi 1 septembre 2017-20:57:17

Dernière modification le : vendredi 19 avril 2024-03:09:06

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hal-01580695 , version 1 (01-09-2017)

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HAL Id : hal-01580695 , version 1
PRODINRA : 375127

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Rachel Schoumacker, Christophe Martin, Thierry Thomas-Danguin, Elisabeth Guichard, Jean-Luc Le Quéré, et al.. Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p. ⟨hal-01580695⟩

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