Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
Abstract
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
Céline Martel : Connect in order to contact the contributor
https://institut-agro-rennes-angers.hal.science/hal-00729791
Submitted on : Friday, September 7, 2012-3:54:16 PM
Last modification on : Wednesday, November 2, 2022-3:57:27 AM