Aarhus University Seal / Aarhus Universitets segl

Marianne Hammershøj

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

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, yellow cheese, Consumer acceptance

See relations at Aarhus University Citationformats

ID: 100718440