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Results:
1-4
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Results: 4
Application of replicated difference testing
Authors:
Schlich, P Dacremont, C Brockhoff, PB
Citation:
P. Schlich et al., Application of replicated difference testing, FOOD QUAL P, 11(1-2), 2000, pp. 43-46
Effect of assessors expertise level on efficiency of warm-up for triangle tests
Authors:
Dacremont, C Sauvageot, F Duyen, TH
Citation:
C. Dacremont et al., Effect of assessors expertise level on efficiency of warm-up for triangle tests, J SENS STUD, 15(2), 2000, pp. 151-162
Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness
Authors:
Pamies, BV Roudaut, G Dacremont, C Le Meste, M Mitchell, JR
Citation:
Bv. Pamies et al., Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness, J SCI FOOD, 80(11), 2000, pp. 1679-1685
Is Tg responsible for the crispness loss of cereal based foods during storage?
Authors:
Roudaut, G Dacremont, C Le Meste, M
Citation:
G. Roudaut et al., Is Tg responsible for the crispness loss of cereal based foods during storage?, COLLOQ INRA, (91), 1999, pp. 283-289
Risultati:
1-4
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