Michael Bom Frøst

Associate Professor

ORCID: 0000-0002-0854-960X

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2006
Published
Sensory, rheological and spectroscopic characterization of low-fat and non-fat cream cheese
Janhøj, T., Frøst, Michael Bom, Andersen, C. M., Viereck, Nanna, Ipsen, Richard & Edrud, S., 2006. 5 p.
Research output: Contribution to conference › Paper › Research
Published
Understanding creaminess
Frøst, Michael Bom & Janhøj, T., 2006, Scientific and technological challenges in fermented milk. p. 65-66 2 p.
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research

ID: 4240474

6747 downloads
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
4778 downloads
Perception and description of premium beers by panels with different degrees of product expertise
Research output: Contribution to conference › Poster › Research
Published
4542 downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published

Department of Food Science