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Publications by Minna Rotola-Pukkila
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Consumer Benefits and Acceptance of Genetically Modified Food
Journal of Public Affairs
International Relations
Public Administration
Political Science
A Consumer Study of the Effect of Castration and Slaughter Age on the Sensory Quality of Lamb Meat
Small Ruminant Research
Animal Science
Zoology
Food Animals
Consumer Sensory Acceptance of Standard Pre-Cooked Hamburger Patties Versus Premium Patties
Journal of Food Research
Perfect Food: Perspectives on Consumer Perceptions of Fresh Produce Quality
Fennia - International Journal of Geography
Effect of Fat and Sugar on Sensory Quality of Shrikhand
RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE
Food Quality and the Consumer: A Decalog.
American Journal of Public Health
Environmental
Public Health
Occupational Health
Sodium Reduction by Hyposodic Salt on Quality and Chemical Composition of Hamburgers
Acta Scientiarum - Technology
Planetary Sciences
Astronomy
Engineering
Computer Science
Mathematics
Earth
Chemistry
Physics
Effect of Physical Refining on Chemical and Sensory Quality of Coconut Oil
Grasas y Aceites
Organic Chemistry
Food Science
Consumer Preference, Attitude, and Acceptance of Pork
