| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Coloring of Food, Drugs, and Cosmetics
|
MacDougall, D.B
|
|
2000
|
11 |
3 |
p. 255-
1 p.
|
artikel
|
| 2 |
Determinants of seafood consumption in Norway: lifestyle, revealed preferences, and barriers to consumption
|
Myrland, Øystein
|
|
2000
|
11 |
3 |
p. 169-188
20 p.
|
artikel
|
| 3 |
Effects of altered ration levels on sensory characteristics, lipid content and fatty acid composition of rainbow trout (Oncorhynchus mykiss)
|
Johansson, L
|
|
2000
|
11 |
3 |
p. 247-254
8 p.
|
artikel
|
| 4 |
Mapping consumer perceptions of creaminess and liking for liquid dairy products
|
Richardson-Harman, Nicola J.
|
|
2000
|
11 |
3 |
p. 239-246
8 p.
|
artikel
|
| 5 |
Predictors of food acceptance, consumption and satisfaction in specific eating situations
|
Cardello, Armand V
|
|
2000
|
11 |
3 |
p. 201-216
16 p.
|
artikel
|
| 6 |
Sensory evaluation of new lines of oca (Oxalis tuberosa) grown in New Zealand
|
Sangketkit, C.
|
|
2000
|
11 |
3 |
p. 189-199
11 p.
|
artikel
|
| 7 |
The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef
|
Bello Acebrón, Laurentino
|
|
2000
|
11 |
3 |
p. 229-238
10 p.
|
artikel
|
| 8 |
Traditional process: influence on sensory properties and on consumers' expectation and liking Application to ‘pâté de campagne'
|
Siret, F
|
|
2000
|
11 |
3 |
p. 217-228
12 p.
|
artikel
|
Tijdschrift beschrijving