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Characteristics of memory for foods: Consequences for sensory and consumer science

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Conference papers
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https://hal.inrae.fr/hal-02820726
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Submitted on : Saturday, June 6, 2020 - 6:22:58 PM
Last modification on : Tuesday, October 12, 2021 - 2:50:04 PM

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  • HAL Id : hal-02820726, version 1
  • PRODINRA : 175675

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Egon Peter Köster, Claire Sulmont-Rossé. Characteristics of memory for foods: Consequences for sensory and consumer science. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p. ⟨hal-02820726⟩

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