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pro vyhledávání: '"Nathalie Janin"'
The who, what, where, when, why and how of measuring emotional response to food. A systematic review
Publikováno v:
Food Quality and Preference. 100:104607
Publikováno v:
International Dairy Journal. 126:105199
Heat treatment of milk to extend its shelf life by reducing the potential of microorganisms and enzymes to make the product unsafe or spoil has consequences on its organoleptic qualities. The greater the heat load, the greater are the consequences; t