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Article Dans Une Revue Food Quality and Preference Année : 2001

Which value can be granted to sensory profiles given by consumers? Methodology and results

S Le Dien
  • Fonction : Auteur

Dates et versions

hal-03391872 , version 1 (21-10-2021)

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François Husson, S Le Dien, Jérome Pagès. Which value can be granted to sensory profiles given by consumers? Methodology and results. Food Quality and Preference, 2001, 12 (5-7), pp.291-296. ⟨10.1016/S0950-3293(01)00014-3⟩. ⟨hal-03391872⟩
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