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Academic Journal

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Subjects: data base; dairy product; process

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://agroparistech.hal.science/hal-02043246 ; International Dairy Journal, 2019, 92, pp.1-10. ⟨10.1016/j.idairyj.2019.01.003⟩ ;

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Academic Journal

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Subjects: data base; dairy product; process

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://agroparistech.hal.science/hal-02043246 ; International Dairy Journal, 2019, 92, pp.1-10. ⟨10.1016/j.idairyj.2019.01.003⟩ ;

Record details

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Academic Journal

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Subjects: data base; dairy product; process

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://agroparistech.hal.science/hal-02043246 ; International Dairy Journal, 2019, 92, pp.1-10. ⟨10.1016/j.idairyj.2019.01.003⟩ ;

Record details

×
Academic Journal

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Subjects: data base; dairy product; process

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://hal-agroparistech.archives-ouvertes.fr/hal-02043246 ; International Dairy Journal, Elsevier, 2019, 92,

Record details

×
Academic Journal

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Subjects: data base; dairy product; process

  • Source: ISSN: 0958-6946 ; International Dairy Journal ; https://agroparistech.hal.science/hal-02043246 ; International Dairy Journal, 2019, 92, pp.1-10. ⟨10.1016/j.idairyj.2019.01.003⟩ ;

Record details

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  • 1-5 of  5 results for ""SENSORY perception""