References

Electronic reference

Catherine Dacremont, “Croustillant : aspects méthodologiques de la mesure sensorielle d’une caractéristique de texture complexe”, Anthropology of food [Online], 1 | September 2003, Online since 01 September 2003, connection on 16 April 2024. URL: http://journals.openedition.org/aof/1227 ; DOI: https://doi.org/10.4000/aof.1227