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; P. Schlich; L. Foucat; P. Couroux

Conference papers

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

Domain :

Life Sciences [q-bio] / Food and Nutrition

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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 : Saturday, March 6, 2021 - 3:31:22 AM

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

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

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