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Aptitude des méthodes physico-chimiques à décrire les caractéristiques sensorielles perçues par un jury entraîné à la dégustation de la viande de lapin
Author / Organization: Sylvie Combes, Catherine Larzul, Nathalie Jehl, Herve H. Juin, M.C. Clochard, Laurent Cauquil, Beatrice Darche, Aziz Zoubai, François Lebas
| File Format | PDF (Portable Document Format) |
|---|---|
| Publication Year | 2005 |
| Source Host |
HAL Open Science
(hal.science)
|
| License / Terms | Open Access / Creative Commons |
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