Impact of the olfactory quality and chemical complexity of...

Food Quality and Preference 2004 Vol. 15; Iss. 7-8

Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies

Anne Saint-Eve, Enkelejda Paçi Kora, Nathalie Martin
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Volume:
15
Year:
2004
Language:
english
DOI:
10.1016/j.foodqual.2003.09.002
File:
PDF, 322 KB
english, 2004
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