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Conference Papers Year : 1998

Influence of cooking methods on potato sensory properties

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hal-02841133 , version 1 (07-06-2020)

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  • HAL Id : hal-02841133 , version 1
  • PRODINRA : 135498

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C. Porcherot, Sylvie Issanchou, Pascal Schlich. Influence of cooking methods on potato sensory properties. 3. Pangborn Sensory Science Symposium, Aug 1998, Alesund, Norway. pp.37. ⟨hal-02841133⟩
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