Using cross-modal interactions to counterbalance salt reduction in solid foods
about
The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor.A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study.Ham particle size influences saltiness perception in flans.Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.Perception of mixtures of odorants and tastants: sensory and analytical points of viewCombined heterogeneous distribution of salt and aroma in food enhances salt perception
P2860
Using cross-modal interactions to counterbalance salt reduction in solid foods
description
im Februar 2011 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в лютому 2011
@uk
name
Using cross-modal interactions to counterbalance salt reduction in solid foods
@en
Using cross-modal interactions to counterbalance salt reduction in solid foods
@nl
type
label
Using cross-modal interactions to counterbalance salt reduction in solid foods
@en
Using cross-modal interactions to counterbalance salt reduction in solid foods
@nl
prefLabel
Using cross-modal interactions to counterbalance salt reduction in solid foods
@en
Using cross-modal interactions to counterbalance salt reduction in solid foods
@nl
P2093
P1476
Using cross-modal interactions to counterbalance salt reduction in solid foods
@en
P2093
Chantal Septier
Christian Salles
Génica Lawrence
Johanneke Busch
Olivier Palicki
Thierry Thomas-Danguin
P304
P356
10.1016/J.IDAIRYJ.2010.09.005
P577
2011-02-01T00:00:00Z