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Acceptability of gowé, a fermented malted sorghum beverage, by French consumers. In Delivrable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”

Fliedel Geneviève, Michodjehoun-Mestres Laetitia, Maraval Isabelle, Lahon Marie-Christine, Declemy Anne-Laure, Adinsi Laurent, Akissoé Noël H., Pallet Dominique, Tomlins Keith I., Pintado Manuela. 2012. Acceptability of gowé, a fermented malted sorghum beverage, by French consumers. In Delivrable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”. s.l. : s.n., 20 p.

Technical and research document
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Deliverable on Acceptability of gowé, a fermented malted sorghum beverage, by French consumers. 2012.pdf

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Classification Agris : Q04 - Food composition
E73 - Consumer economics

Auteurs et affiliations

  • Fliedel Geneviève, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Michodjehoun-Mestres Laetitia, CIRAD-CP-UPR Qualité produits pérennes (FRA)
  • Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Lahon Marie-Christine, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Declemy Anne-Laure, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Adinsi Laurent, UNB (BEN)
  • Akissoé Noël H., UNB (BEN)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Tomlins Keith I., NRI (GBR)
  • Pintado Manuela, Universidade Catolica Portuguesa (PRT)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/576707/)

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