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*1001 $aChristiansen, Kirsti Forstrøm$0(NO-TrBIB)4074390$_107546300
*24510$aWhey proteins as emulsifiers and stabilizers in high-pressure processed dressings :$brelationship between microstructure, sensory properties and aroma release$cKirsti Forstrøm Christiansen = Myseproteiner som emulgator og stabilisator i høytrykksprosesserte dressinger : sammenhengen mellom mikrostruktur, sensoriske egenskaper og aromafrigjøring / 2004
*24631$aMyseproteiner som emulgator og stabilisator i høytrykksprosesserte dressinger$bsammenhengen mellom mikrostruktur, sensoriske egenskaper og aromafrigjøring
*260  $aÅs$bDepartment of Chemistry, Biotechnology and Food Science, Agricultural University of Norway$c2004
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*4901 $aDoctor scientiarum thesis / Agricultural University of Norway$v2004:15
*500  $aDelvis opptrykk av artikler
*500  $aSammendrag på norsk
*502  $aAvhandling (dr. scient.) - Norges landbrukshøgskole, Ås, 2004
*650 7$aEmulsifiers$2agrovoc$_191461000
*650 7$aFood technology$2agrovoc$_186672600
*650 7$aHigh pressure technology$2agrovoc$_191461100
*650 7$aHydrolyzed proteins$2agrovoc$_190985500
*650 7$aImage analysis$2agrovoc$_186513900
*650 7$aNorway$2agrovoc$_185502900
*650 7$aOrganoleptic analysis$2agrovoc$_186856000
*650 7$aOrganoleptic properties$2agrovoc$_186690800
*650 7$aSauces$2agrovoc$_191461200
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*650 7$aSmell$2agrovoc$_187175200
*650 7$aStabilizers$2agrovoc$_191461300
*650 7$aTexture$2agrovoc$_187085600
*650 7$aVolatile compounds$2agrovoc$_186821000
*650 7$aWhey protein$2agrovoc$_190385600
*830 0$aDoctor scientiarum theses (trykt utg.)$x0802-3220$v2004:15$w998903256424702201$_14034900
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