SOP for sensory evaluation on boiled potato. Biophysical characterization of quality traits, WP2
Nakitto M., Muzhingi T., Moyo M., Swanckaert J., Ssali R., Mendes T., Bugaud C.. 2023. Kampala : RTBfoods Project; CIRAD, 16 p..
Documents associés
Document technique
Agents Cirad, auteurs de cette publication :
- Bugaud Christophe — Persyst / UMR QUALISUD