Projects of 'I. Characterisation of food constituents - especially odor and taste active compounds - contributing to the quality parameter \'hedonic value\' of foods. The major aim, is to determine relationships between perceived sensory differences and the quality of' | FISA - Forschungsinformationssystem Agrar und Ernährung

Projects of "I. Characterisation of food constituents - especially odor and taste active compounds - contributing to the quality parameter \'hedonic value\' of foods. The major aim, is to determine relationships between perceived sensory differences and the quality of"

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