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Results: 2
Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis
Authors: Jacobsen, C Hartvigsen, K Lund, P Meyer, AS Adler-Nissen, J Holstborg, J Holmer, G
Citation: C. Jacobsen et al., Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis, EUR FOOD RE, 210(1), 1999, pp. 13-30
Relation between sensory texture analysis and rheological properties of stirred yogurt
Authors: Skriver, A Holstborg, J Qvist, KB
Citation: A. Skriver et al., Relation between sensory texture analysis and rheological properties of stirred yogurt, J DAIRY RES, 66(4), 1999, pp. 609-618
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