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Publikation Nr. 4260 - Details Kluss, N. (2024). How can the „SchmeXperiment“ method help understand the interaction of recipe ingredients and the resulting effects on taste? , Galway. URL: https://www.ifhe.org/fileadmin/user_upload/IFHE_Congress_2024pdf. Abstract Untersuchungen zur Methode SchmeXperiment mit Studierenden Attribute
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