Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
1 - 1 ud af 1Pr. side: 10
- 1993
Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts
Linssen, J. P. H., Janssens, A. L. G. M., Reitsma, H. C. E., Bredie, Wender & Roozen, J. P., 1993, I: Journal of the Science of Food and Agriculture. 61, 4, s. 457-462 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4225563
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Publikation: Konferencebidrag › Poster › Forskning
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Projective mapping: variations and consequences
Publikation: Konferencebidrag › Poster › Forskning
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