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Sensory analysis: methodological aspects relevant to the study of cheese

Keywords : METHODOLOGIE
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https://hal.inrae.fr/hal-02694805
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 8:25:02 AM
Last modification on : Thursday, August 5, 2021 - 4:30:02 PM

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  • HAL Id : hal-02694805, version 1
  • PRODINRA : 129831

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Sylvie Issanchou, Pascal Schlich, Isabelle Lesschaeve. Sensory analysis: methodological aspects relevant to the study of cheese. Lait, Elsevier, 1997, 77, pp.05-12. ⟨hal-02694805⟩

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