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Communication Dans Un Congrès Année : 2015

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

Résumé

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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Dates et versions

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

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

Citer

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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