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Marianne Hammershøj

Salt content in semi-hard cheese –the effect of salt reduction on sensory properties and consumer acceptance

Research output: Contribution to conferencePosterResearch

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, yellow cheese, Consumer acceptance, Semi-hard cheese, Sensory properties

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ID: 100718374