Schlich, P.
Université de Bourgogne · Centre des Sciences du Goût et de l'Alimentation
2 papers on CoChatORCID 0000-0001-7919-5135
Most cited papers
- Verified
Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum
Molimard, P., Lesschaeve, I., Bouvier, I., Vassal, L., Schlich, P., Issanchou, S., & Spinnler, H. E. (1994) · Le Lait
Food Nutrient Composition and Product DevelopmentPolyamine Metabolism and Applications
Cited by 49
- Verified
Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters’ faces?
Rousset, S., Schlich, P., Chatonnier, A., Barthomeuf, L., & Droit-Volet, S. (2008) · Appetite
Sensory Analysis and Statistical MethodsNutrition, Health and Food Behavior
Cited by 26
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