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When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

dc.contributor.authorNguyen, Quoc Cuong
dc.contributor.authorNæs, Tormod
dc.contributor.authorVarela, Paula
dc.date.accessioned2018-11-23T14:56:10Z
dc.date.available2018-11-23T14:56:10Z
dc.date.created2018-05-03T13:42:08Z
dc.date.issued2018
dc.identifier.citationFood Quality and Preference. 2018, 66 95-106.
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2574671
dc.language.isoeng
dc.titleWhen the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionsubmittedVersion
dc.source.pagenumber95-106
dc.source.volume66
dc.source.journalFood Quality and Preference
dc.identifier.doi10.1016/j.foodqual.2018.01.002
dc.identifier.cristin1583189
dc.relation.projectNofima AS: 201702
dc.relation.projectNorges forskningsråd: 262308
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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