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O. Bustabad | 1999Beef and pork, in sides or quarters, were chilled and then frozen and stored for six months, in stores with different cooling systems, different temperatures and in some cases a covering was used. Some meat was frozen without a previous chilling[...]article/chapitre/communication
Whipping cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these processing conditions on the stability of foam struc[...]article/chapitre/communication
M. O'mahony | 1995The effects of response bias, cognitive strategy change and the sequence of tasting are discussed in relation to the triangle test. Theoretical approaches like Thurstonian modelling and sequential sensitivity analysis are reviewed. It is conclud[...]