A multisensory approach to study texture and flavor perception in semi-solid food products - Archive ouverte HAL Accéder directement au contenu
Poster De Conférence Année : 2019

A multisensory approach to study texture and flavor perception in semi-solid food products

Résumé

A multisensory approach to study texture and flavor perception in semi-solid food products . 13. Pangborn sensory science symposium
Fichier non déposé

Dates et versions

hal-02334240 , version 1 (25-10-2019)

Identifiants

  • HAL Id : hal-02334240 , version 1
  • PRODINRA : 487018

Citer

Hanna Lesme, Philippe Courcoux, Clémence Alleaume, Said Bouhallab, Marie-Hélène Famelart, et al.. A multisensory approach to study texture and flavor perception in semi-solid food products. 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. , 2019. ⟨hal-02334240⟩
33 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More