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170 rezultate

Modulation of Saltiness Perception by Food Matrix Reformulation
dokument
01. lip 2014.
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Innovations agronomiques
Christian SALLES, Thierry THOMAS-DANGUIN et Elisabeth GUICHARD
- saltiness perception
- aroma-induced saltiness enhancement
- OISE
- low-salt foods
- crossmodal sensory interaction
- food reformulation
- sensory synergy
- salt reduction
- agri-food industry
- flavour perception
Vladava alkoholnim fermentacijama u mješanoj kulturi: ka novom tehnološkom konceptu u cidrariji i vinarstvu
dokument
02. sij 2011.
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Innovations agronomiques
Bauduin R., Salmon J.M., Lequere J.M.
- vino
- kvasci
- mješovita kultura
- ukus
- sinto
Tradicija i razvoj tamnocrnog krya u Burgundiji, Francuska
dokument
27. stu 2020.
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Durability and Development of the Blackcurrant production in Burgundy area, France - phase 2
Jean-Dominique CASEAU+ 1

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