Free access
Issue
Analusis
Volume 26, Number 3, April 1998
Analyse des corps gras
Page(s) 66 - 66
Section Dossier
DOI http://dx.doi.org/10.1051/analusis:199826030066
Analusis 26, 66-66 (1998)
DOI: 10.1051/analusis:199826030066

Sensory analysis of edible fats and oils: methodology and specificities (in French)

R. Raoux

Without abstract




© EDP Sciences, Wiley-VCH 1998
First page of the article