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01/2012, ISBN 9781267505958
Sensory evaluation is a critical process in product development and consumer research. It is a fast growing field with novel techniques being developed and... 
Food Science
Dissertation
Journal of Sensory Studies, ISSN 0887-8250, 06/2010, Volume 25, Issue 3, pp. 347 - 370
The effect of fat and pH on the best estimate threshold (BET) of three prominent dairy product flavor compounds with varying physicochemical properties:... 
PERCEPTION | AROMA COMPOUNDS | BUTYRIC-ACID | FLAVOR RELEASE | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | INTENSITY | CONSUMER ATTITUDES | KINETIC APPROACH | CHEESE | MODEL EMULSIONS
Journal Article
Journal of Sensory Studies, ISSN 0887-8250, 06/2010, Volume 25, Issue 3, p. 347
The effect of fat and pH on the best estimate threshold (BET) of three prominent dairy product flavor compounds with varying physicochemical properties:... 
Journal Article
01/2012, ISBN 9781267505958, Volume 73, Issue 12
Sensory evaluation is a critical process in product development and consumer research. It is a fast growing field with novel techniques being developed and... 
AMP
Book Chapter
The effect of fat and pH on the best estimate threshold (BET) of 3 prominent dairy product flavor compounds with varying physicochemical properties: diacetyl,... 
Food Science
Dissertation
01/2011, ISBN 9781267178015
One of the main functionalities of food proteins is the ability to form heat-induced gels. The gelation process involves protein denaturation follow by... 
Food Science
Dissertation
01/2010, ISBN 1124275444
Running continues to be one of the more popular sports enjoyed by all ages. Regardless of the popularity of the sport, limited research currently exists to... 
Marketing
Dissertation
01/2010, ISBN 9781124476773
A series of four experiments were conducted in slat-litter pens in order to determine the effects of feeder space, feeding programs during rearing and laying,... 
Animal sciences
Dissertation
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