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Results:
1-8
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Results: 8
Authors:
HELGESEN H
SOLHEIM R
NAES T
Citation: H. Helgesen et al., CONSUMER PURCHASE PROBABILITY OF DRY FERMENTED LAMB SAUSAGES, Food quality and preference, 9(5), 1998, pp. 295-301
Authors:
WENDIN K
SOLHEIM R
ALLMERE T
JOHANSSON L
Citation: K. Wendin et al., FLAVOR AND TEXTURE IN SOURMILK AFFECTED BY THICKENERS AND FAT-CONTENT, Food quality and preference, 8(4), 1997, pp. 281-291
Authors:
HELGESEN H
SOLHEIM R
NAES T
Citation: H. Helgesen et al., CONSUMER PREFERENCE MAPPING OF DRY FERMENTED LAMB SAUSAGES, Food quality and preference, 8(2), 1997, pp. 97-109
Authors:
WENDIN K
AABY K
EDRIS A
ELLEKJAER MR
ALBIN R
BERGENSTAHL B
JOHANSSON L
WILLERS EP
SOLHEIM R
Citation: K. Wendin et al., LOW-FAT MAYONNAISE - INFLUENCES OF FAT-CONTENT, AROMA COMPOUNDS AND THICKENERS, Food hydrocolloids, 11(1), 1997, pp. 87-99
Authors:
SOLHEIM R
LAWLESS HT
Citation: R. Solheim et Ht. Lawless, CONSUMER PURCHASE PROBABILITY AFFECTED BY ATTITUDE TOWARDS LOW-FAT FOODS, LIKING, PRIVATE BODY CONSCIOUSNESS AND INFORMATION ON FAT AND PRICE, Food quality and preference, 7(2), 1996, pp. 137-143
Authors:
DIMBERG LH
MOLTEBERG EL
SOLHEIM R
FROLICH W
Citation: Lh. Dimberg et al., VARIATION IN OAT GROATS DUE TO VARIETY, STORAGE AND HEAT-TREATMENT .1. PHENOLIC-COMPOUNDS, Journal of cereal science, 24(3), 1996, pp. 263-272
Authors:
MOLTEBERG EL
SOLHEIM R
DIMBERG LH
FROLICH W
Citation: El. Molteberg et al., VARIATION IN OAT GROATS DUE TO VARIETY, STORAGE AND HEAT-TREATMENT .2. SENSORY QUALITY, Journal of cereal science, 24(3), 1996, pp. 273-282
Authors:
ELLEKJAER MR
ISAKSSON T
SOLHEIM R
Citation: Mr. Ellekjaer et al., ASSESSMENT OF SENSORY QUALITY OF MEAT SAUSAGES USING NEAR-INFRARED SPECTROSCOPY, Journal of food science, 59(3), 1994, pp. 456-464
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