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  1.  

    Premium honeys: response of sensory panelists

    Swanson, R. B. / Lewis, C. E. | British Library Online Contents
  2.  

    Targeting new technology at consumer food preferences in developing countries

    Janssen, W. / Ashby, J. / Carlier, M. et al. | British Library Online Contents
  3.  

    The influence of presentation factors on the sensory assessment of beverages

    Williams, A. A. / Arnold, G. M. | British Library Online Contents
  4.  

    Comparison of multivariate methods of analysis to evaluate panellists' performance

    Sinesio, F. / Moneta, E. / Saba, A. | British Library Online Contents
  5.  

    Attitudes and choice of flavoured milks: Extensions of Fishbein and Ajzen's theory of reasoned action

    Shepherd, R. / Sparks, P. / Bellier, S. et al. | British Library Online Contents
  6.  

    Screening low-goaty flavor fermentation strains for goat's yogurt

    Su, Wei-li | British Library Online Contents | 2015
  7.  

    Identification and antibacterial experiments of Lactobacillus reuteri NCU801

    Xiong, Tao | British Library Online Contents | 2015
  8.  

    Rheologicol properties of hordein solution

    Zhao, Xin | British Library Online Contents | 2015
  9.  

    Study on the preparation of high-quality feedstuffs protein by brewer's spent grain

    Cai, Guo-lin | British Library Online Contents | 2015
  10.  

    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
  11.  

    Free choice profiling in consumer research

    Jack, F. R. / Piggott, J. R. | British Library Online Contents
  12.  

    The interpretation of Generalized Procrustes Analysis and allied methods

    Dijksterhuis, G. B. / Gower, J. C. | British Library Online Contents
  13.  

    Phenolic content and antioxidant capacity of blueberry, mulberry and blackcurrant

    Fan, Jin-bo | British Library Online Contents | 2015

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