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Marianne Hammershøj

Reduce salt content in yellow cheese without compromising consumers’ acceptance -an approach and results from a mere exposure study

Research output: Contribution to conferenceConference abstract for conferenceResearch

Original languageEnglish
Publication yearSep 2016
Publication statusPublished - Sep 2016
EventEUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research - Dijon, France
Duration: 11 Sep 201614 Sep 2016

Conference

ConferenceEUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research
CountryFrance
CityDijon
Period11/09/201614/09/2016

    Research areas

  • salt content, yellow cheese, Consumer acceptance

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