Influence Of Three Technologies In The Sensory Perception Of Low Oil Salad Dressing

Research output: Contribution to conference › Poster › peer-review

Translated title of the contribution	Influence Of Three Technologies In The Sensory Perception Of Low Oil Salad Dressing
Original language	Undefined/Unknown
State	Published - 14 Sep 2016

Diseño De Productos V Gama A Partir De Desarrollos Gastronómicos Con Carne De Cerdo Para Su Inclusión En Raciones De Campaña
Sotelo Diaz, L. I. (PI), Filomena Ambrosio, A. (Researcher), Gaviria Arbelaez, C. H. (Asesor), Salgado Rohner, C. J. (Researcher), Zambranomoreno, D. C. (Asesor), Cruztunjuelo, S. M. (Young researcher), Lombanasanchez, J. N. (Researcher) & Gonzálezmartínez, N. A. (Auxproject)
12/08/16 → 12/12/18
Project: Project Research

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