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Results:
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Results: 15
Authors:
BROCKHOFF PB
SCHLICH P
Citation: Pb. Brockhoff et P. Schlich, HANDLING REPLICATIONS IN DISCRIMINATION TESTS, Food quality and preference, 9(5), 1998, pp. 303-312
Authors:
SCHLICH P
Citation: P. Schlich, INTRODUCTION TO THE SENSOMETRIC WORKSHOP HELD AT THE ROSE-MARIE-PANGBORN-SYMPOSIUM, DAVIS, 2 AUGUST 1995, Food quality and preference, 9(3), 1998, pp. 81-82
Authors:
SCHLICH P
Citation: P. Schlich, WHAT ARE THE SENSORY DIFFERENCES AMONG COFFEES - MULTI-PANEL ANALYSISOF VARIANCE AND FLASH ANALYSIS, Food quality and preference, 9(3), 1998, pp. 103-106
Authors:
SCHLICH P
Citation: P. Schlich, COMMENTS FROM SCHLICH,PASCAL ON THE NAES AND LANGSRUD PAPER, Food quality and preference, 9(3), 1998, pp. 167-168
Authors:
SCHLICH P
Citation: P. Schlich, COMMENTS FROM SCHLICH,PASCAL ON THE STEINSHOLT PAPER, Food quality and preference, 9(3), 1998, pp. 172-173
Authors:
DELAPRESAOWENS C
SCHLICH P
DAVIES HD
NOBLE AC
Citation: C. Delapresaowens et al., EFFECT OF METHODE-CHAMPENOISE PROCESS ON AROMA OF 4 V-VINIFERA VARIETIES, American journal of enology and viticulture, 49(3), 1998, pp. 289-294
Authors:
STEVENOT C
BERODIER F
SCHLICH P
Citation: C. Stevenot et al., AROMATIC CLASSIFICATION OF COMTE CHEESES, Sciences des aliments, 17(5), 1997, pp. 547-553
Authors:
CALLIER P
SCHLICH P
Citation: P. Callier et P. Schlich, GENERALIZATION OF PREFERENCE MAPPING TO I NCOMPLETE BLOCK-DESIGNS, Sciences des aliments, 17(2), 1997, pp. 155-172
Authors:
ISSANCHOU S
SCHLICH P
LESSCHAEVE I
Citation: S. Issanchou et al., SENSORY ANALYSIS - METHODOLOGICAL ASPECTS RELEVANT TO THE STUDY OF CHEESE, Le Lait, 77(1), 1997, pp. 5-12
Authors:
BERODIER F
STEVENOT C
SCHLICH P
Citation: F. Berodier et al., DESCRIPTION OF THE FLAVOR OF COMTE CHEESE, Lebensmittel-Wissenschaft + Technologie, 30(3), 1997, pp. 298-304
Authors:
MOIO L
CHAMBELLANT E
LESSCHAEVE I
ISSANCHOU S
SCHLICH P
ETIEVANT PX
Citation: L. Moio et al., PRODUCTION OF REPRESENTATIVE WINE EXTRACTS FOR CHEMICAL AND OLFACTORYANALYSIS, Italian journal of food sciences, 7(3), 1995, pp. 265-278
Authors:
PHAM TT
GUICHARD E
SCHLICH P
CHARPENTIER C
Citation: Tt. Pham et al., OPTIMAL CONDITIONS FOR THE FORMATION OF SOTOLON FROM ALPHA-KETOBUTYRIC ACID IN THE FRENCH VIN-JAUNE, Journal of agricultural and food chemistry, 43(10), 1995, pp. 2616-2619
Authors:
MOIO L
SCHLICH P
ETIEVANT P
Citation: L. Moio et al., ACQUISITION AND ANALYSIS OF AROMAGRAMS OF CHARDONNAY BURGUNDY WINES, Sciences des aliments, 14(5), 1994, pp. 601-608
Authors:
SCHLICH P
MOIO L
Citation: P. Schlich et L. Moio, CORRELATION BETWEEN FLAVOR PROFILES AND A ROMAGRAMS OF CHARDONNAY BURGUNDY WINES, Sciences des aliments, 14(5), 1994, pp. 609-615
Authors:
MOLIMARD P
LESSCHAEVE I
BOUVIER I
VASSAL L
SCHLICH P
ISSANCHOU S
SPINNLER HE
Citation: P. Molimard et al., BITTERNESS AND NITROGEN FRACTIONS OF MOLD RIPENED CHEESE OF CAMEMBERTTYPE - IMPACT OF THE ASSOCIATION OF PENICILLIUM-CAMEMBERTI WITH GEOTRICHUM-CANDIDUM, Le Lait, 74(5), 1994, pp. 361-374
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