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Chapitre D'ouvrage Année : 2012

How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise

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Dates et versions

hal-01182824 , version 1 (03-08-2015)

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  • HAL Id : hal-01182824 , version 1
  • PRODINRA : 319187

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Jungsoo Son, Amélie Pecourt, F. Hayagawa, K. Suzuki, Thongchai Suwonsichon, et al.. How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise. Proceedings of SPISE 2012, Vietnam National University & HoChiMinh City Publishing House, 2012. ⟨hal-01182824⟩
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