Mastication and its influence on human salivary flow and alpha-amylase secretion von Mackie, D.A., Pangborn, R.M.

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Time-intensity as a tool for the measurement of meat tenderness von Butler, G., Poste, L.M., Mackie, D.A., Jones, A.

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Adding Jerusalem artichoke ( Helianthus tuberosus L.) to weanling pig diets and the effect on manure composition and characteristics von Farnworth, E.R., Modler, H.W., Mackie, D.A.

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Laboratory methods for sensory analysis of food: Part 2 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

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A computerized curd firmness meter von Mackie, D.A. (Agriculture Canada, Ottawa, Ontario, Canada), Hagborg, D.W, Beckett, D.C, Emmons, D.B

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Flavour defect reference standards for butter and cheddar cheese von Mackie, D.A, Elsaesser, J

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Sensory and instrumental analyses of cottage cheese firmness von Mackie, D.A, Emmons, D.B, Beckett, D.C, Elsaesser, J.L

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A Computerized Curd Firmness Meter1 von Mackie, D.A., Hagborg, D.W., Beckett, D.C., Emmons, D.B.

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Laboratory methods for sensory analysis of food von POSTE, L.M, MACKIE, D.A, BUTLER, G, ARMOND, E

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Laboratory Methods for Sensory Analysis of Food: Part 6 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

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Flavour Defect Reference Standards for Butter and Cheddar Cheese1 von Mackie, D.A., Elsaesser, J.

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食品ラボにおける官能評価(6) von 相島, 鐵郎

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Laboratory methods for sensory analysis of food: Part 4 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

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Laboratory Methods for Sensory Analysis of Food: Part 3 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

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食品ラボにおける官能評価(5) von 相島, 鐵郎

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食品ラボにおける官能評価(4) von 相島, 鐵郎

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食品ラボにおける官能評価(3) von 相島, 鐵郎

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Laboratory methods for sensory analysis of food, 2 von Poste, L.M. (Food Research Centre, Ottawa (Canada)), Mackie, D.A, Butler, G, Larmond, E

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食品ラボにおける官能評価(2) von 相島, 鐵郎

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Sensory and Instrumental Analyses of Cottage Cheese Firmness1 von Mackie, D.A., Emmons, D.B., Beckett, D.C., Elsaesser, J.L.

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