Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2018

Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology

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hal-02791530 , version 1 (05-06-2020)

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  • HAL Id : hal-02791530 , version 1
  • PRODINRA : 427457

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Thomas Allard, Elisabeth Guichard, Liliana Ibanescu, Juliette Dibie, Stéphane Dervaux, et al.. Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology. Cheese symposium, Apr 2018, Rennes, France. 1 p. ⟨hal-02791530⟩
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