Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
11 - 12 out of 12Page size: 10
- 2007
- Published
Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Reinbach, Helene Christine, Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In: Food Quality and Preference. 18, 6, p. 909-919 11 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Sensory quality of organic milk based on grazing and high ratio of legumes in the feeding ration
Vestergaard, J. S., Kristensen, T., Eriksen, J., Søegaard, K., Fretté, X. C. & Bredie, Wender, 2007. 2 p.Research output: Contribution to conference › Conference abstract for conference › Research
ID: 4225563
Most downloads
-
6668
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 -
4502
downloads
Stimulus collative properties and their importance for consumer liking: a case study with novel beers
Research output: Contribution to conference › Poster › Research
Published -
3396
downloads
Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published