Items where Author is "Posri, W."

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Article

Till, B.E., Huntington, J.A., Posri, W., Early, R., Taylor-Pickard, J. and Sinclair, L.A. (2019) Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows. Journal of Dairy Science.

Juemanee, A., Kijroongrojana, K., Meenune, M. and Posri, W. (2018) Perceived sensory quality of unpolished pigmented and milled white rices. British Food Journal.

Rodriguez-Herrera, M., Khatri, Y., Marsh, S.P., Posri, W. and Sinclair, L.A. (2017) Feeding microalgae at a high level to finishing heifers increases the long-chain n-3 fatty acid composition of beef with only small effects on the sensory quality. International Journal of Food Science & Technology.

Toontom, N., Posri, W., Lertsiri, S. and Meenune, M. (2016) Effect of drying methods on Thai dried chilli’s hotness and pungent odour characteristics and consumer liking. International Food Research Journal, 23 (1). pp. 289-299.

This list was generated on Sat Dec 7 05:11:14 2019 GMT.