Search results for: Hersleth
Biochemistry and Molecular Biology Education > 47 > 3 > 318 - 332
Protein Science > 27 > 8 > 1439 - 1449
Creativity and Innovation Management > 27 > 1 > 23 - 31
International Journal of Gastronomy and Food Science > 2017 > 9 > C > 75-87
International Journal of Gastronomy and Food Science > 2017 > 9 > C > 62-74
Food Research International > 2017 > 100 > P2 > 241-251
Food Quality and Preference > 2017 > 58 > C > 61-70
Food Quality and Preference > 2017 > 56 > PB > 266-273
Trends in Food Science & Technology > 2016 > 47 > Complete > 25-38
Food Quality and Preference > 2015 > 39 > Complete > 28-39
Food Quality and Preference > 2015 > 39 > Complete > 176-182
Meat Science > 2014 > 98 > 2 > 164-170
Acta Crystallographica Section F > 70 > 6 > 777 - 780
Food Quality and Preference > 2014 > 31 > Complete > 142-155
Hyperfine Interactions > 2014 > 226 > 1-3 > 673-678
Food Research International > 2013 > 54 > 2 > 1828-1835
Journal of Sensory Studies > 28 > 6 > 450 - 466
LWT - Food Science and Technology > 2013 > 51 > 1 > 205-210
Food Quality and Preference > 2013 > 27 > 2 > 120-127
Aquaculture International > 2013 > 21 > 5 > 1091-1108