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Poster communications
Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile
Amélie Pecourt 1, 2
Author
Emilie Descours 3
Author
Catherine Dacremont 1, 3
Author IdHAL : catherine-dacremont IdRef : https://www.idref.fr/15016081X ORCID : https://orcid.org/0000-0002-5990-5440
Dominique Valentin 1, 3
Author IdHAL : dominique-valentin IdRef : https://www.idref.fr/090168828 ORCID : https://orcid.org/0000-0003-0243-7970
1
Centre des Sciences du Goût et de l'Alimentation (France)
- INRA - Institut National de la Recherche Agronomique : UMR1324 (France)
- UB - Université de Bourgogne (Maison de l'université - Esplanade Érasme - BP 27877 - 21078 Dijon cedex - France)
- CNRS - Centre National de la Recherche Scientifique (France)
3
AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement (26 Boulevard du Dr Petitjean - BP 87999 - 21079 Dijon cedex - France)
Document type :
Poster communications
Complete list of metadata
https://hal.inrae.fr/hal-02806879
Contributor : Migration Prodinra <>
Submitted on : Saturday, June 6, 2020 - 2:43:43 AM
Last modification on : Tuesday, September 8, 2020 - 5:56:13 PM
Contributor : Migration Prodinra <>
Submitted on : Saturday, June 6, 2020 - 2:43:43 AM
Last modification on : Tuesday, September 8, 2020 - 5:56:13 PM
Identifiers
- HAL Id : hal-02806879, version 1
- PRODINRA : 273496
Collections
INRAE | UNIV-BOURGOGNE | INRA | CNRS | AGROSUP-DIJON | AGROSUP-CSGA
Citation
Amélie Pecourt, Emilie Descours, Catherine Dacremont, Dominique Valentin. Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile. 5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. 1 p., 2012. ⟨hal-02806879⟩
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