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yohan-lecuona documents
Food
TeRiFiQ September 2014
Food
The secrets behind "reduced-in" pizza (PLEASURE project) by Alain Le Bail, ONIRIS
Food
Less fat, salt and sugar in sauces by Peter Wilde, IFR
Food
Introduction to demonstration activities by Christophe Cotillon, ACTIA
Food
Less fat and sodium in sausages by Rune Rødbotten, NOFIMA
Food
Introduction to TeRiFiQ by Christian Salles, INRA
Food
Less fat and sugar in muffins and madeleines by Markus Stieger, WUR
Food
Health claim dossier: opportunities for SMEs and lessons learnt by Alfonso Siani, EFSA
Food
Flavour release and perception in reformulated foods -towards a better understanding by Christian Salles, INRA
Food
Less sodium content and better fat in cheeses by Jean-René Kerjean, ACTALIA