Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Annie Imbert"'
Autor:
Christelle Mathonnière, Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Patrick Etiévant, Michel Rogeaux, Annie Imbert, Sylvie Issanchou, Egon Peter Köster
Publikováno v:
Food Quality and Preference, 20(6), 450-455
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
International audience; The evaluation of the temporality of the sensory perception in food products is mainly assessed using the time–intensity (TI) methodology. This approach is useful for studying the temporal aspects of the perception of a give
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7a418f1b2383053cfae44b7bfbc0f15
https://doi.org/10.1016/j.foodqual.2009.04.005
https://doi.org/10.1016/j.foodqual.2009.04.005
