Wender Bredie

Wender Bredie


  1. Published

    Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts

    Linssen, J. P. H., Janssens, A. L. G. M., Reitsma, H. C. E., Bredie, Wender & Roozen, J. P., 1 Jan 1993, In: Journal of the Science of Food and Agriculture. 61, 4, p. 457-462 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563