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
Document type :
Conference papers
Complete list of metadatas
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729791
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:54:16 PM
Last modification on : Wednesday, March 21, 2018 - 4:08:07 PM

Identifiers

  • HAL Id : hal-00729791, version 1

Collections

AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-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⟩

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

31

Contact : publication@agrocampus-ouest.fr