François Sauvageot

EFFECT OF ASSESSORS EXPERTISE LEVEL ON EFFICIENCY OF WARM‐UP FOR TRIANGLE TESTS

C. Dacremont, François Sauvageot, T. Ha Duyen, 2000 .

Sensorial evaluation of AOC food products: an empirical approach situated within a professional environment

François Sauvageot, Jules Tourmeau, 1999 .

EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS

François Sauvageot, F. Sauvageot, G. Blond, 1991 .