Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2011

Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma

Domains

Food engineering
Fichier principal
Vignette du fichier
38 - Poster Maiken petit - Nizo Final - 2011_1.pdf (191.37 Ko) Télécharger le fichier
Origin : Publisher files allowed on an open archive

Migration ProdInra  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02748647

Submitted on : Wednesday, June 3, 2020-1:54:48 PM

Last modification on : Tuesday, May 23, 2023-3:34:13 AM

Download

Dates and versions

hal-02748647 , version 1 (03-06-2020)

Identifiers

  • HAL Id : hal-02748647 , version 1
  • PRODINRA : 305496

Cite

Maiken Thomsen, Frederic Mercier, Pascal Tournayre, Jean-Louis Berdagué, Thierry Thomas-Danguin, et al.. Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma. 7. NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products, Sep 2011, Papendal, New Zealand. 1 p., 2011, 7èmes NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products. ⟨hal-02748647⟩

Export

BibTeX TEI Dublin Core DC Terms EndNote Datacite

Collections

UNIV-BOURGOGNE CNRS INRA INRAE
7 View
3 Download

Share

Gmail Facebook Twitter LinkedIn More