Sensory perception of salmon and culinary sauces - An interdisciplinary approach

Food Quality and Preference

Volumn 23, Issue 2, 2012, Pages 99-109

  Paulsen, Morten T ^a,c   Ueland, Øydis ^a   Nilsen, Asgeir N ^b   Öström, Åsa ^b   Hersleth, Margrethe ^a,c  

^a NOFIMA   (Norway)

^b ÖREBRO UNIVERSITY   (Sweden)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Creative Design; Culinary; Meal; Salmon; Sauce; Sensory interactions

Indexed keywords

EID: 81455131190     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2011.09.004     Document Type: Article

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