Sensory science for practitioners - an educational program to educate and train chefs to use their senses in their work

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Teaching sensory science to practitioners can change what we eat
Damsbo-Svendsen, M., Karpantschof, B.-E. M. & Frøst, M. B., 1 dec. 2020, I: International Journal of Food Design. 5, 1-2, s. 103-112 10 s.
Publikation: Bidrag til tidsskrift › Tidsskriftsartikel › Forskning › peer review

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