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Méthode d'analyse, d'évaluation et de contrôle des propriétés sensorielles en conduite de procédé alimentaire : Application à la fabrication du saussisson sec
FR |
EN
| Auteur / Autrice : | Corinne Curti |
| Direction : | Gilles Trystam |
| Type : | Thèse de doctorat |
| Discipline(s) : | Sciences |
| Date : | Soutenance en 2002 |
| Etablissement(s) : | Massy, ENSIA |
Mots clés
FR