dc.contributor.author | Nguyen, Quoc Cuong | |
dc.contributor.author | Næs, Tormod | |
dc.contributor.author | Varela, Paula | |
dc.date.accessioned | 2018-11-23T14:56:10Z | |
dc.date.available | 2018-11-23T14:56:10Z | |
dc.date.created | 2018-05-03T13:42:08Z | |
dc.date.issued | 2018 | |
dc.identifier.citation | Food Quality and Preference. 2018, 66 95-106. | |
dc.identifier.issn | 0950-3293 | |
dc.identifier.uri | http://hdl.handle.net/11250/2574671 | |
dc.language.iso | eng | |
dc.title | When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 95-106 | |
dc.source.volume | 66 | |
dc.source.journal | Food Quality and Preference | |
dc.identifier.doi | 10.1016/j.foodqual.2018.01.002 | |
dc.identifier.cristin | 1583189 | |
dc.relation.project | Nofima AS: 201702 | |
dc.relation.project | Norges forskningsråd: 262308 | |
cristin.unitcode | 192,12,0,0 | |
cristin.unitname | Kjemi, bioteknologi og matvitenskap | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 | |