Quality Guidance and Quality Formation - Forskning - Aalborg Universitet

Quality Guidance and Quality Formation

Publikation: Formidling › Tidsskriftartikel

Fra samme tidsskrift

Comparison of three sensory profiling methods based on consumer perception : CATA, CATA with intensity and Napping®
Publikation: Forskning - peer review › Tidsskriftartikel
Investigation of the impact of sensitivity to cis-3-hexen-1-ol (green/grassy) on food acceptability and selection
Publikation: Forskning - peer review › Tidsskriftartikel
Effects of hot spices on energy intake, appetite and sensory specific desires in humans
Publikation: Forskning - peer review › Tidsskriftartikel
Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity
Publikation: Forskning - peer review › Tidsskriftartikel
Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Publikation: Forskning - peer review › Tidsskriftartikel

Med samme forfattere

The interaction between motivational disposition and participative budgeting : Evidence from a bank
Publikation: Forskning - peer review › Tidsskriftartikel
Complaining : a function of attitude, personality, and situation
Publikation: Forskning - peer review › Tidsskriftartikel
Forsøg på opstilling af trivselstypologi
Publikation: Forskning › Konferenceabstrakt til konference
The effect of motivation profile and participative budgeting on budget goal commitment : Evidence from a Scandinavian bank
Publikation: Forskning - peer review › Konferenceartikel i proceeding
Udbredelse og anvendelse af markedsanalyser i større danske virksomheder 2007
Publikation: Forskning - peer review › Tidsskriftartikel

Carsten Stig Poulsen
H. J. Juhl
K. Kristensen
A. C. Bech
E. Engelund

Institut for Økonomi og Ledelse

SFX-link

Vis graf over relationer

Originalsprog	Engelsk
Tidsskrift	Food Quality and Preference
Udgivelsesdato	1996
Vol/bind	7
Tidsskriftsnummer	2
Sider	127-135
ISSN	0950-3293
Status	Udgivet

ID: 25908