Erscheinungsjahr
Datenquelle
Lizenz
Sprache
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Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption
British Library Online Contents | 2016| -
Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling
British Library Online Contents | 2017| -
Preference Mapping of Soymilk with Different U.S. Consumers
British Library Online Contents | 2016| -
Parents- and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts
British Library Online Contents | 2015| -
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources
British Library Online Contents | 2016| -
Examining Extrinsic Factors that Influence Product Acceptance: A Review
British Library Online Contents | 2015| -
The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability
British Library Online Contents | 2014| -
Consumer Attitudes and Preferences for Fresh Market Tomatoes
British Library Online Contents | 2014| -
The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate
British Library Online Contents | 2013| -
Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers
British Library Online Contents | 2013| -
Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling
British Library Online Contents | 2012| -
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
British Library Online Contents | 2011| -
Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
British Library Online Contents | 2011| -
The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate
British Library Online Contents | 2010| -
Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children
British Library Online Contents | 2010| -
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
British Library Online Contents | 2009| -
Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids
British Library Online Contents | 2009| -
Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis
British Library Online Contents | 2009|
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