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
Type de document :
Communication dans un congrès
1st IDF/INRA International Symposium on Minerals and Dairy Products, 2008, Saint Malo, France. non paginé, 2008
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729791
Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:54:16
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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  • HAL Id : hal-00729791, version 1

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

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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, 2008. 〈hal-00729791〉

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