Sensory perception of salmon and culinary sauces ― An interdisciplinary approach: 4th European Conference on Sensory and Consumer Research: A Sense of Quality
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| Veröffentlicht in: | Food quality and preference 2012, Vol.23 (2), p.99-109 |
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| container_end_page | 109 |
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| container_issue | 2 |
| container_start_page | 99 |
| container_title | Food quality and preference |
| container_volume | 23 |
| creator | PAULSEN, Morten T UELAND, Øydis NILSEN, Asgeir N ÖSTRÖM, Asa HERSLETH, Margrethe |
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| fulltext | fulltext |
| identifier | ISSN: 0950-3293 |
| ispartof | Food quality and preference, 2012, Vol.23 (2), p.99-109 |
| issn | 0950-3293 1873-6343 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_25647498 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards |
| title | Sensory perception of salmon and culinary sauces ― An interdisciplinary approach: 4th European Conference on Sensory and Consumer Research: A Sense of Quality |
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