Approche sensorielle de la texture des aliments

Conference given outside the academic context (Diverse speeches and writings)

Blecker, Christophe

2008

Permalink
https://hdl.handle.net/2268/103254

Approche sensorielle de la Texture.ppt

Author postprint (2.77 MB)

All documents in ORBi are protected by a user license.

Disciplines :

Food science

Author, co-author :

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation

Language :

French

Title :

Approche sensorielle de la texture des aliments

Publication date :

08 April 2008

Event name :

Formation sur l'Analyse sensorielle en Entreprise

Event organizer :

Pôle Technologique Agro-alimentaire asbl

Event place :

Gembloux, Belgium

Event date :

8 avril 2008

Available on ORBi :

since 16 November 2011

Number of views

54 (4 by ULiège)

Number of downloads

3259 (27 by ULiège)