RELATIONSHIP BETWEEN SENSORY RESULTS AND COMPLIANCE SCORES IN GRATED PARMIGIANO-REGGIANO CHEESE von Zannoni, M, Hunter, E.A

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Evaluation of a survey approach to estimating the prevalence of cattle carrying antimicrobial-resistant Escherichia coli von Gunn, G.J., Hall, M., Hunter, E.A., Low, J.C.

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Carbohydrate composition in relation to structural stability, compactibility and plasticity of two soils in a long-term experiment von Ball, B.C., Cheshire, M.V., Robertson, E.A.G., Hunter, E.A.

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The spontaneous qualitative assessment of behavioural expressions in pigs: first explorations of a novel methodology for integrative animal welfare measurement von Wemelsfelder, F, Hunter, E.A, Mendl, M.T, Lawrence, A.B

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Evaluation of a sensory scorecard for grated Parmigiano-Reggiano cheese von Zannoni, M, Hunter, E.A

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impact of breed type, sex, method of rearing, winter nutrition and subsequent grazing treatment on the rate of carcass cooling and eating quality of beef von Seaman, C.E.A, Hunter, E.A, Hinks, C.E, Hughes, A.H, Lowman, B.G

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Sensory properties of Cheddar cheese: changes during maturation von Muir, D.D., Hunter, E.A., Banks, J.M., Horne, D.S.

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Assessing the ‘whole animal’: a free choice profiling approach von Wemelsfelder, Françoise, Hunter, Tony E.A., Mendl, Michael T., Lawrence, Alistair B.

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Soil compactibility in relation to physical and organic properties at 156 sites in UK von Ball, B.C, Campbell, D.J, Hunter, E.A

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Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice von Brennan, Rex M., Hunter, E.Anthony, Muir, D.Donald

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Measuring the Fat Content of Beef von Seaman, Claire E.A, Hughes, Alan H, Hinks, Charles E, Hunter, E.A, Parry, Doreen A

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components of variation associated with sampling soil for the measurement of major and trace nutrients in grazed fields in S.E. Scotland von Cameron, D, Paterson, J.E, Hunter, E.A

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Statistical approaches to minimising experimentation von Hunter, E.A., Muir, D.D.

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Sensory properties of cheddar cheese: Effect of starter type and adjunct von Muir, D.D., Banks, J.M., Hunter, E.A.

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A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin von Muir, D.Donald, Banks, Jean M., Hunter, E.Anthony

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Sensory properties of hard cheese: Identification of key attributes von Muir, D.D., Hunter, E.A., Banks, J.M., Horne, D.S.

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Sensory evaluation of Cheddar cheese: Order of tasting and carryover effects von Muir, D.Donald, Hunter, E.Anthony

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Genotypic effects on sensory quality of blackcurrant juice using descriptive sensory profiling von Brennan, Rex M., Hunter, E.Anthony, Donald Muir, D.

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Statistical Design and Analysis of Experiments in Cheese Technology von Hunter, E.Anthony, McNulty, David A., Banks, Jean M.

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Sensory profiles of commercial fruit juice drinks: influence of sweetener type von Muir, D.D, Hunter, E.A, Williams, S.A.R, Brennan, R.M

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