Skip to Main content Skip to Navigation
New interface
Conference poster

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

Amélie Pecourt 1, 2 Emilie Descours 3 Catherine Dacremont 1, 3 Dominique Valentin 1, 3 
1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 CNRS - Centre National de la Recherche Scientifique
3 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement
Document type :
Conference poster
Complete list of metadata
https://hal.inrae.fr/hal-02806879
Contributor : Migration ProdInra Connect in order to contact the contributor
Submitted on : Saturday, June 6, 2020 - 2:43:43 AM
Last modification on : Tuesday, December 6, 2022 - 2:04:09 PM

Identifiers

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

Collections

UNIV-BOURGOGNE | CNRS | INRA | AGROSUP-DIJON | AGROSUP-CSGA | INRAE | INSTITUT-AGRO-DIJON-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⟩

Export

BibTeX TEI DC DCterms EndNote Datacite

Share

Metrics

Record views

3