Developing a lexicon for the flavor description of French cheeses

By Annlyse Retiveau, D. Chambers, Emilien Esteve. 2005

72 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9deb69f838d321216c26f5d078c16f163865dedc