PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?
Research output: Contribution to conference › Conference abstract for conference › Research
Standard
PROP status : a sensible tool for selecting the most sensitive subjects for sensory analysis? / Bredie, Wender; Lorensen, Kirsten; Hyldig, Grethe.
2006. Abstract from LMC International Food Congres, Frederiksberg, Denmark.Research output: Contribution to conference › Conference abstract for conference › Research
Harvard
Bredie, W, Lorensen, K & Hyldig, G 2006, 'PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?', LMC International Food Congres, Frederiksberg, Denmark, 15/03/2006 - 16/03/2006.
APA
Bredie, W., Lorensen, K., & Hyldig, G. (2006). PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?. Abstract from LMC International Food Congres, Frederiksberg, Denmark.
Vancouver
Bredie W, Lorensen K, Hyldig G. PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?. 2006. Abstract from LMC International Food Congres, Frederiksberg, Denmark.
Author
Bibtex
@conference{19f16240a1c211ddb6ae000ea68e967b,
title = "PROP status: a sensible tool for selecting the most sensitive subjects for sensory analysis?",
author = "Wender Bredie and Kirsten Lorensen and Grethe Hyldig",
note = "Sider: 30; null ; Conference date: 15-03-2006 Through 16-03-2006",
year = "2006",
language = "English",
}
RIS
TY - ABST
T1 - PROP status
AU - Bredie, Wender
AU - Lorensen, Kirsten
AU - Hyldig, Grethe
N1 - Sider: 30
PY - 2006
Y1 - 2006
M3 - Conference abstract for conference
Y2 - 15 March 2006 through 16 March 2006
ER -
ID: 8062232