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Journal description
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Details for article 9 of 15 found articles
| Title: |
French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies |
| Author: |
Blancher, G. Chollet, S. Kesteloot, R. Hoang, D. Nguyen Cuvelier, G. Sieffermann, J.-M. |
| Appeared in: |
Food quality and preference |
| Paging: | Volume 18 (2007) nr. 3 pages 16 p. |
| Year: |
2007 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 9 of 15 found articles
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