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  1.  

    Consumer preferences for pork chops with different levels of intramuscular fat

    O'Mahony, R. / Cowan, C. / Keane, M. | British Library Online Contents
  2.  

    The effects of information on sensory ratings and preferences: The importance of attitudes

    Shepherd, R. / Sparks, P. / Bellier, S. et al. | British Library Online Contents
  3.  

    Free choice profiling in consumer research

    Jack, F. R. / Piggott, J. R. | British Library Online Contents
  4.  

    The interpretation of Generalized Procrustes Analysis and allied methods

    Dijksterhuis, G. B. / Gower, J. C. | British Library Online Contents
  5.  

    Characterisation of stored Arabica and Robusta coffees by headspace-GC and sensory analyses

    Leino, M. / Lapvetelaeinen, A. / Menchero, P. et al. | British Library Online Contents
  6.  

    Student acceptance of unique meals

    Jonsson, I. / Baird, J. C. / Ahlstroem, R. | British Library Online Contents
  7.  

    A review of selected studies assessing social-psychological determinants of fat and cholesterol intake

    Stafleu, A. / De Graaf, C. / Van Staveren, W. A. et al. | British Library Online Contents
  8.  

    Visual and instrumental attribute models of fruit juices and milk

    Hetherington, M. J. / MacDougall, D. B. | British Library Online Contents
  9.  

    Sensory evaluation of Cheddar cheese: Order of tasting and carryover effects

    Muir, D. D. / Hunter, E. A. | British Library Online Contents
  10.  

    Consumer perceptions of dark rum explored by free choice profiling

    Piggott, J. R. / Paterson, A. / Fleming, A. M. et al. | British Library Online Contents
  11.  

    Premium honeys: response of sensory panelists

    Swanson, R. B. / Lewis, C. E. | British Library Online Contents
  12.  

    Targeting new technology at consumer food preferences in developing countries

    Janssen, W. / Ashby, J. / Carlier, M. et al. | British Library Online Contents
  13.  

    The influence of presentation factors on the sensory assessment of beverages

    Williams, A. A. / Arnold, G. M. | British Library Online Contents

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