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Reducing salt level in food: an integrated study of salt release and perception in model and real food systems

C. Salles S Buchin C. Tréléa Juliane Floury 1 P. Schlich L. Foucat P. Couroux 
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
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Conference papers
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729791
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:54:16 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:11 PM

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  • HAL Id : hal-00729791, version 1

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AGROCAMPUS-OUEST | INRA | UNAM | AGROCAMPUS-OUEST-UMR-STLO | INRAE | STLO

Citation

C. Salles, S Buchin, C. Tréléa, Juliane Floury, P. Schlich, et al.. Reducing salt level in food: an integrated study of salt release and perception in model and real food systems. 1st IDF/INRA International Symposium on Minerals and Dairy Products, 2008, Saint Malo, France. non paginé. ⟨hal-00729791⟩

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