These are the sources and citations used to research References. This bibliography was generated on Cite This For Me on

  • Report

    Folkenberg, D. and Martens, M.

    Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes.

    2003 - Milchwissenschaft-Milk Sci Int.

    In-text: (Folkenberg and Martens, 2003)

    Your Bibliography: Folkenberg, D. and Martens, M., 2003. Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes.. Milchwissenschaft-Milk Sci Int., pp.154-157.

  • Presentation or lecture

    Hooper, G.

    Sensory properties of food: Sensory evaluation

    2014 - Leeds Beckett University

    In-text: (Hooper, 2014)

    Your Bibliography: Hooper, G., 2014. Sensory properties of food: Sensory evaluation.

  • Presentation or lecture

    Hooper, G.

    Sensory properties of food: Texture and sensory evaluation

    2014 - Leeds Beckett University

    In-text: (Hooper, 2014)

    Your Bibliography: Hooper, G., 2014. Sensory properties of food: Texture and sensory evaluation.

  • Presentation or lecture

    Wilkinson, J.

    Introduction to Nutrition: Food composition tables

    2014 - Leeds Beckett University

    In-text: (Wilkinson, 2014)

    Your Bibliography: Wilkinson, J., 2014. Introduction to Nutrition: Food composition tables.

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