Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation

Eva Tornberg, N Carlier, EP Willers, P Muhrbeck

Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

Original language	English
Title of host publication	Food Colloids: Interactions, Microstructure and Processing
Publisher	Royal Society of Chemistry
Pages	367-379
Publication status	Published - 2005
Event	Conference on Food Colloids - Harrogate, England Duration: 2004 Apr 18 → 2004 Apr 21

Conference	Conference on Food Colloids
Period	2004/04/18 → 2004/04/21

Subject classification (UKÄ)

@inproceedings{a3d3503c9a844194b7f4631c5bdebb83,

title = "Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation",

author = "Eva Tornberg and N Carlier and EP Willers and P Muhrbeck",

year = "2005",

language = "English",

publisher = "Royal Society of Chemistry",

number = "298",

pages = "367--379",

booktitle = "Food Colloids: Interactions, Microstructure and Processing",

address = "United Kingdom",

note = "Conference on Food Colloids ; Conference date: 18-04-2004 Through 21-04-2004",

}

Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation. / Tornberg, Eva; Carlier, N; Willers, EP et al.
Food Colloids: Interactions, Microstructure and Processing. Royal Society of Chemistry, 2005. p. 367-379.

Research output: Chapter in Book/Report/Conference proceeding › Paper in conference proceeding › peer-review

TY - GEN

T1 - Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation

AU - Tornberg, Eva

AU - Carlier, N

AU - Willers, EP

AU - Muhrbeck, P

PY - 2005

Y1 - 2005

M3 - Paper in conference proceeding

SP - 367

EP - 379

BT - Food Colloids: Interactions, Microstructure and Processing

PB - Royal Society of Chemistry

T2 - Conference on Food Colloids

Y2 - 18 April 2004 through 21 April 2004

ER -