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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
Author
S. Buchin
Author
C. Tréléa
Mail :
Author IdHAL : ioan-cristian-trelea ORCID : https://orcid.org/0000-0001-6727-0716
Juliane Floury 1
Mail :
Author Employer institution : AGROCAMPUS OUEST
1
STLO - Science et Technologie du Lait et de l'Oeuf (65, rue de Saint Brieuc 35042 Rennes - France)
- INRA - Institut National de la Recherche Agronomique : UMR1253 (France)
- AGROCAMPUS OUEST (Institut Supérieur des Sciences Agronomiques, Agroalimentaires, Horticoles et du Paysage - 65, rue de St Brieuc - CS 84215 - 35042 Rennes cedex - France)
Abstract : Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
Document type :
Conference papers
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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 : Tuesday, March 17, 2020 - 3:00:44 AM
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:54:16 PM
Last modification on : Tuesday, March 17, 2020 - 3:00:44 AM
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- HAL Id : hal-00729791, version 1
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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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