Standard
Perception of bread : a comparison of consumers and trained assessors. / Hersleth, Margrethe; Berggren, Raymond; Westad, Frank; Martens, Magni.
In:
Journal of Food Science, Vol. 70, No. 2, 2005, p. 95-101.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Hersleth, M, Berggren, R, Westad, F & Martens, M 2005, 'Perception of bread: a comparison of consumers and trained assessors', Journal of Food Science, vol. 70, no. 2, pp. 95-101.
APA
Hersleth, M., Berggren, R., Westad, F., & Martens, M. (2005). Perception of bread: a comparison of consumers and trained assessors. Journal of Food Science, 70(2), 95-101.
Vancouver
Hersleth M, Berggren R, Westad F, Martens M. Perception of bread: a comparison of consumers and trained assessors. Journal of Food Science. 2005;70(2):95-101.
Author
Hersleth, Margrethe ; Berggren, Raymond ; Westad, Frank ; Martens, Magni. / Perception of bread : a comparison of consumers and trained assessors. In: Journal of Food Science. 2005 ; Vol. 70, No. 2. pp. 95-101.
Bibtex
@article{c4fa5af0a1bf11ddb6ae000ea68e967b,
title = "Perception of bread: a comparison of consumers and trained assessors",
keywords = "Former LIFE faculty, bread, repertory grid, sensory profiling, perception, appropriateness",
author = "Margrethe Hersleth and Raymond Berggren and Frank Westad and Magni Martens",
year = "2005",
language = "English",
volume = "70",
pages = "95--101",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "2",
}
RIS
TY - JOUR
T1 - Perception of bread
T2 - a comparison of consumers and trained assessors
AU - Hersleth, Margrethe
AU - Berggren, Raymond
AU - Westad, Frank
AU - Martens, Magni
PY - 2005
Y1 - 2005
KW - Former LIFE faculty
KW - bread
KW - repertory grid
KW - sensory profiling
KW - perception
KW - appropriateness
M3 - Journal article
VL - 70
SP - 95
EP - 101
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 2
ER -
