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Poster De Conférence Année : 2009

Reducing salt content in dry cured ham: Are expected and sensory likings of french consumers congruent?

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hal-02820349 , version 1 (06-06-2020)

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  • HAL Id : hal-02820349 , version 1
  • PRODINRA : 172462

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Géraldine Enderli, Margrethe Hersleth, Luis Guerrero, Sylvie Issanchou, Claire Sulmont-Rossé. Reducing salt content in dry cured ham: Are expected and sensory likings of french consumers congruent?. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. , 1 p., 2009. ⟨hal-02820349⟩
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