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Results: 1-9 |
Results: 9
MULTIVARIATE FEATURE-EXTRACTION FROM TEXTURAL IMAGES OF BREAD
Authors: KVAAL K WOLD JP INDAHL UG BAARDSETH P NAES T
Citation: K. Kvaal et al., MULTIVARIATE FEATURE-EXTRACTION FROM TEXTURAL IMAGES OF BREAD, Chemometrics and intelligent laboratory systems, 42(1-2), 1998, pp. 141-158
EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP FRIED CARROT CHIPS - IV - THE INFLUENCE OF GROWING ENVIRONMENT ON CARROT RAW-MATERIAL
Authors: ROSENFELD HJ BAARDSETH P SKREDE G
Citation: Hj. Rosenfeld et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP FRIED CARROT CHIPS - IV - THE INFLUENCE OF GROWING ENVIRONMENT ON CARROT RAW-MATERIAL, Food research international, 30(8), 1997, pp. 611-618
EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP FRIED CARROT CHIPS .3. CAROTENOIDS
Authors: SKREDE G NILSSON A BAARDSETH P ROSENFELD HJ ENERSEN G SLINDE E
Citation: G. Skrede et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP FRIED CARROT CHIPS .3. CAROTENOIDS, Food research international, 30(1), 1997, pp. 73-81
MULTIVARIATE TECHNIQUES IN THE ANALYSIS OF MEAT QUALITY
Authors: NAES T BAARDSETH P HELGESEN H ISAKSSON T
Citation: T. Naes et al., MULTIVARIATE TECHNIQUES IN THE ANALYSIS OF MEAT QUALITY, Meat science, 43, 1996, pp. 135-149
MILK-PROTEINS AFFECT YIELD AND SENSORY QUALITY OF COOKED SAUSAGES
Authors: ELLEKJAER MR NAES T BAARDSETH P
Citation: Mr. Ellekjaer et al., MILK-PROTEINS AFFECT YIELD AND SENSORY QUALITY OF COOKED SAUSAGES, Journal of food science, 61(3), 1996, pp. 660-666
COMPUTER-AIDED PRODUCT DEVELOPMENT IN THE FOOD-INDUSTRY
Authors: SCHONKOPF S NAES T BAARDSETH P RISBERGELLEKJAER M
Citation: S. Schonkopf et al., COMPUTER-AIDED PRODUCT DEVELOPMENT IN THE FOOD-INDUSTRY, Food technology, 50(3), 1996, pp. 69
EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP-FRIED CARROT CHIPS .1. CHEMICAL ASPECTS
Authors: BAARDSETH P ROSENFELD HJ SUNDT TW SKREDE G LEA P SLINDE E
Citation: P. Baardseth et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP-FRIED CARROT CHIPS .1. CHEMICAL ASPECTS, Food research international, 28(3), 1995, pp. 195-200
ROLL-IN SHORTENINGS EFFECTS ON DANISH PASTRIES SENSORY PROPERTIES STUDIED BY PRINCIPAL COMPONENT ANALYSIS
Authors: BAARDSETH P NAES T VOGT G
Citation: P. Baardseth et al., ROLL-IN SHORTENINGS EFFECTS ON DANISH PASTRIES SENSORY PROPERTIES STUDIED BY PRINCIPAL COMPONENT ANALYSIS, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 72-77
LACTIC-ACID FERMENTATION INFLUENCE ON SUGAR CONTENT AND COLOR OF DEEP-FRIED CARROT CHIPS
Authors: SLINDE E SKREDE G AUKRUST T BLOM H BAARDSETH P
Citation: E. Slinde et al., LACTIC-ACID FERMENTATION INFLUENCE ON SUGAR CONTENT AND COLOR OF DEEP-FRIED CARROT CHIPS, Food research international, 26(4), 1993, pp. 255-260
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