Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies (Englisch)
- Neue Suche nach: Saint-Eve, A.
- Neue Suche nach: Paci Kora, E.
- Neue Suche nach: Martin, N.
- Neue Suche nach: Saint-Eve, A.
- Neue Suche nach: Paci Kora, E.
- Neue Suche nach: Martin, N.
In:
FOOD QUALITY AND PREFERENCE
;
15
, 7-8
;
655-668
;
2004
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies
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Beteiligte:
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Erschienen in:FOOD QUALITY AND PREFERENCE ; 15, 7-8 ; 655-668
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
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Erscheinungsdatum:01.01.2004
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Format / Umfang:14 pages
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ISSN:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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Inhaltsverzeichnis – Band 15, Ausgabe 7-8
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