Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
11 - 13 out of 13Page size: 10
- 2006
- Published
Time-intensity evaluation of chilli spiced pork patties
Reinbach, Helene Christine, Lauridsen, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender & Møller, P., 2006. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality
Støier, S., Aaslyng, M. D., Lauridsen, L., Bredie, Wender & Jørgensen, A. S., 2006. 3 p.Research output: Contribution to conference › Paper › Research
- Published
Volatile compounds produced during oxidation of sunflower oil emulsions and their sensory impact
Villière, A., Viau, M., Rousseau, F., Prost, C., Nissen, L. R., Bredie, Wender & Genot, C., 2006. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
ID: 4225563
Most downloads
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6753
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Comparison of three fast sensory profiling methods, check-all-that-apply (CACT), CACT with intensity rating, and Napping to study consumers' perception of eight beers
Research output: Contribution to conference › Conference abstract for conference › Research
Published -
4544
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Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3458
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published