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Poster communications

Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile

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Poster communications
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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

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  • HAL Id : hal-02806879, version 1
  • PRODINRA : 273496

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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