Ph.d. afhandlinger fra Institut for Fødevarevidenskab
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Factors important for the shelf-life of minimally processed lettuce
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Consumers' perception of novel beers: sensory, affective, and cognitive-contextual aspects
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Protein Formulation and Fluorescence Spectroscopy: Data Analysis Approaches
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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Plant-based Cheese Evolution: Texture and Flavour Development through Fermentation and Enzymatic Treatment
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Characterization and diversity of spoilage yeasts in dairy production with focus on their inhibitory potential
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning