Standard
Alternative methods of sensory testing : working with chefs, culinary professionals and brewmasters. / Frøst, Michael Bom; Giacalone, Davide; Rasmussen, Kristen.
Rapid sensory profiling techniques: applications in new product development and consumer research. ed. / Julien Delarue; Ben Lawlor; Michel Rogeaux. Elsevier, 2015. p. 363-382 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Harvard
Frøst, MB, Giacalone, D & Rasmussen, K 2015,
Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters. in J Delarue, B Lawlor & M Rogeaux (eds),
Rapid sensory profiling techniques: applications in new product development and consumer research. Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 363-382.
https://doi.org/10.1533/9781782422587.3.363
APA
Frøst, M. B., Giacalone, D., & Rasmussen, K. (2015).
Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters. In J. Delarue, B. Lawlor, & M. Rogeaux (Eds.),
Rapid sensory profiling techniques: applications in new product development and consumer research (pp. 363-382). Elsevier. Woodhead Publishing Series in Food Science, Technology and Nutrition
https://doi.org/10.1533/9781782422587.3.363
Vancouver
Frøst MB, Giacalone D, Rasmussen K.
Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters. In Delarue J, Lawlor B, Rogeaux M, editors, Rapid sensory profiling techniques: applications in new product development and consumer research. Elsevier. 2015. p. 363-382. (Woodhead Publishing Series in Food Science, Technology and Nutrition).
https://doi.org/10.1533/9781782422587.3.363
Author
Frøst, Michael Bom ; Giacalone, Davide ; Rasmussen, Kristen. / Alternative methods of sensory testing : working with chefs, culinary professionals and brewmasters. Rapid sensory profiling techniques: applications in new product development and consumer research. editor / Julien Delarue ; Ben Lawlor ; Michel Rogeaux. Elsevier, 2015. pp. 363-382 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
Bibtex
@inbook{e84c604fc34a45b8ae7d69839edd1c50,
title = "Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters",
author = "Fr{\o}st, {Michael Bom} and Davide Giacalone and Kristen Rasmussen",
year = "2015",
doi = "10.1533/9781782422587.3.363",
language = "English",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Elsevier",
pages = "363--382",
editor = "Julien Delarue and Ben Lawlor and Michel Rogeaux",
booktitle = "Rapid sensory profiling techniques",
address = "Netherlands",
}
RIS
TY - CHAP
T1 - Alternative methods of sensory testing
T2 - working with chefs, culinary professionals and brewmasters
AU - Frøst, Michael Bom
AU - Giacalone, Davide
AU - Rasmussen, Kristen
PY - 2015
Y1 - 2015
U2 - 10.1533/9781782422587.3.363
DO - 10.1533/9781782422587.3.363
M3 - Book chapter
T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition
SP - 363
EP - 382
BT - Rapid sensory profiling techniques
A2 - Delarue, Julien
A2 - Lawlor, Ben
A2 - Rogeaux, Michel
PB - Elsevier
ER -
