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ALTERNATIVE ANALYSES OF MAGNITUDE ESTIMATION DATA

Journal of sensory studies, 1987-01, Vol.2 (4), p.243-257

1987

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Comparison of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index

Journal of agricultural and food chemistry, 1990-03, Vol.38 (3)

1990

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Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Food quality and preference, 1993, Vol.4 (1), p.84-84

1993

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Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Food quality and preference, 1993, Vol.4 (4), p.207-214

1993

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Durum Wheat Quality: Comparison of Chemical and Rheological Screening Tests with Sensory Analysis

Journal of cereal science, 1997-01, Vol.25 (1), p.65-75

1997

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effect of dietary poultry offal hydrolysate on the fatty acid composition and meat quality of pork

Canadian journal of animal science, 1990-12, Vol.70 (4), p.1041-1051

1990

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Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products

Food research international, 1993, Vol.26 (4), p.247-254

1993

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Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet

Meat science, 1987, Vol.21 (3), p.203-218

1987

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Effect of the Removal of Lysozyme From Egg Albumen on its Functional Properties in Angel Food Cakes

Canadian Institute of Food Science and Technology journal, 1983-07, Vol.16 (3), p.xii

1983

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Effect of Wash Water on the Sensory Qualities of Clean and Dirty Producer Eggs

Canadian Institute of Food Science and Technology journal, 1983-07, Vol.16 (3), p.xii-xii

1983

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Effects of chemical modifications on the physicochemical and cake-baking properties of egg white

Canadian Institute of Food Science and Technology journal, 1986-02, Vol.19 (1), p.17-22

1986

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Effects of Chemical Modifications on the Physicochemical and Cake-Baking Properties of Egg White1

Canadian Institute of Food Science and Technology journal, 1986-02, Vol.19 (1), p.17-22

1986

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Effects of Crossbreeding and Sex on Carcass Composition, Cooking Properties and Sensory Characteristics of Pork

Journal of animal science, 1988-01, Vol.66 (1), p.41-46

1988

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Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements

Journal of animal science, 1992-05, Vol.70 (5), p.1365

1992

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Feeding and metabolism trials, and assessment of carcass and meat quality for growing-finishing pigs fed naked oats (Avena nuda)

Canadian journal of animal science, 1988-06, Vol.68 (2), p.511-521

1988

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Gamma Irradiation of Shell Eggs. Internal and Sensory Quality, Physicochemical Characteristics, and Functional Properties

Canadian Institute of Food Science and Technology journal, 1990-11, Vol.23 (4-5), p.226-232

1990

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Influence of breed, finisher diet, age and sex on liveweight and carcass traits of broiler geese

Archiv für Geflügelkunde, 1991, Vol.55

1991

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Laboratory methods for sensory analysis of food

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/08/15, Vol.48(8), pp.637-642

2001

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Laboratory methods for sensory analysis of food, 2

Nihon Shokuhin Kagaku Kōgaku kaishi, 2001-05, Vol.48 (5)

2001

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Laboratory methods for sensory analysis of food: Part 2

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/05/15, Vol.48(5), pp.378-385

2001

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Laboratory Methods for Sensory Analysis of Food: Part 3

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/06/15, Vol.48(6), pp.453-466

2001

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Laboratory methods for sensory analysis of food: Part 4

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/07/15, Vol.48(7), pp.539-548

2001

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Laboratory Methods for Sensory Analysis of Food: Part 6

Nippon Shokuhin Kagaku Kogaku Kaishi, 2001/09/15, Vol.48(9), pp.697-703

2001

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Lipid Degradation in Pork During Warmed-over Flavor Development

Canadian Institute of Food Science and Technology journal, 1985-09, Vol.18 (3), p.xl

1985

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Lipid degradation in pork during warmed-over flavour development

Canadian Institute of Food Science and Technology journal, 1985-01, Vol.18 (4), p.316-322

1985

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ALTERNATIVE ANALYSES OF MAGNITUDE ESTIMATION DATA

Comparison of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index

Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques

Durum Wheat Quality: Comparison of Chemical and Rheological Screening Tests with Sensory Analysis

effect of dietary poultry offal hydrolysate on the fatty acid composition and meat quality of pork

Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products

Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet

Effect of the Removal of Lysozyme From Egg Albumen on its Functional Properties in Angel Food Cakes

Effect of Wash Water on the Sensory Qualities of Clean and Dirty Producer Eggs

Effects of chemical modifications on the physicochemical and cake-baking properties of egg white

Effects of Chemical Modifications on the Physicochemical and Cake-Baking Properties of Egg White1

Effects of Crossbreeding and Sex on Carcass Composition, Cooking Properties and Sensory Characteristics of Pork

Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements

Feeding and metabolism trials, and assessment of carcass and meat quality for growing-finishing pigs fed naked oats (Avena nuda)

Gamma Irradiation of Shell Eggs. Internal and Sensory Quality, Physicochemical Characteristics, and Functional Properties

Influence of breed, finisher diet, age and sex on liveweight and carcass traits of broiler geese

Laboratory methods for sensory analysis of food

Laboratory methods for sensory analysis of food, 2

Laboratory methods for sensory analysis of food: Part 2

Laboratory Methods for Sensory Analysis of Food: Part 3

Laboratory methods for sensory analysis of food: Part 4

Laboratory Methods for Sensory Analysis of Food: Part 6

Lipid Degradation in Pork During Warmed-over Flavor Development

Lipid degradation in pork during warmed-over flavour development

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