Wender Bredie

Wender Bredie

Professor


  1. 1993
  2. Published

    Taste recognition threshold concentrations of styrene in oil‐in‐water emulsions and yoghurts. / Linssen, Jozef P.H.; Janssens, Anneloes L.G.M.; Reitsma, Hanneke C.E.; Bredie, Wender L.P.; Roozen, Jacques P.

    In: Journal of the Science of Food and Agriculture, Vol. 61, No. 4, 01.01.1993, p. 457-462.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4225563