A Dairy Refrigeration Heat Recovery Unit and Its Effects on Refrigeration Operation

A implementação do TPM – Total Productive Maintenance nas empresas brasileiras

Food Quality Certification an Approach for the Development of Accredited Sensory Evaluation Method

Classification of Pasteurized Milk Using Principal Component Similarity Analysis of Off-flavours

Food Oral Processing Some Important Underpinning Principles of Eating and Sensory Perception

Paired Comparisons and Designed Experiments

Sensory Perception of Fat in Milk

Structure–Function Relationships in Food Emulsions Improving Food Quality and Sensory Perception

A Comparison of Sensory Methods in Quality Control

Sensory Acceptability of Chocolate With Inulin

Sensory Milk Properties at the Farm Level – the Terroir Dimension

The Use of Design of Experiment and Sensory Analysis as Tools for the Evaluation of Production Methods for Milk

Troubleshooting Milk Flavor Problems — Dairy Cattle Nutrition — Penn State Extension

Children’s Acceptance of New Foods at Weaning. Role of Practices of Weaning and of Food Sensory Properties

Effect of Micro Fluid Ization of Heat-treated Milk on Rheology and Sensory Properties of Reduced Fat Yoghurt