Appropriateness and valuation of traditional cheeses exposed to different innovations – a study in France and Norway - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2009

Appropriateness and valuation of traditional cheeses exposed to different innovations – a study in France and Norway

Margrethe Hersleth
  • Function : Author
Valérie Lengard
  • Function : Author
T. Naes
  • Function : Author
Sylvie Issanchou
  • Function : Author
  • PersonId : 1203913
FLAveur, VIsion et Comportement du consommateur
Géraldine Enderli
FLAveur, VIsion et Comportement du consommateur
Claire Sulmont-Rossé
FLAveur, VIsion et Comportement du consommateur
CV

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Food and Nutrition

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https://hal.inrae.fr/hal-02820648

Submitted on : Saturday, June 6, 2020-6:19:15 PM

Last modification on : Thursday, February 1, 2024-2:28:39 PM

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hal-02820648 , version 1 (06-06-2020)

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  • HAL Id : hal-02820648 , version 1
  • PRODINRA : 172468

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Margrethe Hersleth, Valérie Lengard, T. Naes, Sylvie Issanchou, Géraldine Enderli, et al.. Appropriateness and valuation of traditional cheeses exposed to different innovations – a study in France and Norway. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. , 1 p., 2009. ⟨hal-02820648⟩

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