Sensory properties linked to fat content and tasting temperature in cottage cheese
Crossref DOI link: https://doi.org/10.1007/s13594-016-0301-6
Published Online: 2016-09-07
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Martin, Christophe
Schoumacker, Rachel
Bourjade, Doris
Thomas-Danguin, Thierry
Guichard, Elisabeth
Le Quéré, Jean-Luc
Laboure, Hélène
License valid from 2016-09-01