Science & Environment

TYPICALP, a project to characterize cheese aromas through sensory analysis

Émission

La Matinale
17 July 2019

Laurence Nicolay

HES-SO Valais-Wallis - Haute Ecole d'Ingénierie - HEI, HES-SO

Thanks to sensory analysis, it will be possible to map cheeses according to their dominant aromas and quality.

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