Wender Bredie
Professor
ORCID: 0000-0001-5145-4131
11 - 12 out of 12Page size: 10
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Savoury flavour in cheddar cheese: an introductory study of taste properties of fractionated water soluble extracts
Andersen, L. T., Bredie, Wender, Stahnke, L., Sørensen, N. K. & Ardö, Ylva Margareta, 2007. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
The impact of sensory quality of pork on consumer preference
Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., Bredie, Wender, Byrne, D. V. & Gabrielsen, G., 2007, In: Meat Science. 76, 1, p. 61-73 13 p.Research output: Contribution to journal › Journal article › peer-review
ID: 4225563
Most downloads
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6629
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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 -
4458
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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 -
3347
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Projective mapping: variations and consequences
Research output: Contribution to conference › Poster › Research
Published