Messadène J., Guggenbühl B.
Characterisation of cooked ham using the method of temporal dominance of sensations (TDS).
In: A Sense of Life. 7. October, Publ. EuroSense 2014, Copenhagen Denmark. 2014, 1.
Download english (466 kB)
Publication-ID (Web Code): 34566 Sending by e-mail
