Using trendsetting chefs to design new culinary products: food creations with the “Penjar” tomato

All of RECERCAT

To access the full text documents, please follow this link: http://hdl.handle.net/2117/18954

dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor	Universitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics
dc.contributor.author	Romero del Castillo Shelly, Mª del Rosario
dc.contributor.author	Simó Cruanyes, Joan
dc.contributor.author	Plans Pujolràs, Marçal
dc.contributor.author	Casañas Artigas, Francesc
dc.date	2012
dc.identifier.citation	Romero, R. [et al.]. Using trendsetting chefs to design new culinary products: food creations with the “Penjar” tomato. A: European Conference on Sensory and Consumer Research. "A Sense of Inspiration. Book of Abstracts". Berna: 2012, p. 10.27.
dc.identifier.uri	http://hdl.handle.net/2117/18954
dc.language.iso	eng
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Producció vegetal
dc.subject	Beans--Spain
dc.subject	Mongetes -- Congressos
dc.title	Using trendsetting chefs to design new culinary products: food creations with the “Penjar” tomato
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/conferenceObject