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Results: 1-6 |
Results: 6

Authors: Byrne, DV O'Sullivan, MG Dijksterhuis, GB Bredie, WLP Martens, M
Citation: Dv. Byrne et al., Sensory panel consistency during development of a vocabulary for warmed-over flavour, FOOD QUAL P, 12(3), 2001, pp. 171-187

Authors: Byrne, DV Bredie, WLP Bak, LS Bertelsen, G Martens, H Martens, M
Citation: Dv. Byrne et al., Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress, MEAT SCI, 59(3), 2001, pp. 229-249

Authors: Martens, H Dijksterhuis, GB Byrne, DV
Citation: H. Martens et al., Power of experimental designs, estimated by Monte Carlo simulation, J CHEMOMETR, 14(5-6), 2000, pp. 441-462

Authors: Brondum, J Byrne, DV Bak, LS Bertelsen, G Engelsen, SB
Citation: J. Brondum et al., Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study, MEAT SCI, 54(1), 2000, pp. 83-95

Authors: Byrne, DV Bak, LS Bredie, WLP Bertelsen, G Martens, M
Citation: Dv. Byrne et al., Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat, J SENS STUD, 14(1), 1999, pp. 47-65

Authors: Byrne, DV Bredie, WLP Martens, M
Citation: Dv. Byrne et al., Development of a sensory vocabulary for warmed-over flavor: Part II. In chicken meat, J SENS STUD, 14(1), 1999, pp. 67-78
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