DC FieldValueLanguage
dc.contributor.authorWestenhöfer, Joachim-
dc.contributor.authorEnse, Birgit-
dc.contributor.authorPoggense, Götz-
dc.contributor.authorAbheide, Inge-
dc.contributor.authorWestenhöfer, Kristine-
dc.contributor.authorPudel, Volker-
dc.date.accessioned2022-07-01T07:21:19Z-
dc.date.available2022-07-01T07:21:19Z-
dc.date.issued1997-10-
dc.identifier.citationTitel des kompletten Zeitschriftenbeitrages: Abstracts: Sixth Food Choice Conferenceen_US
dc.identifier.issn1095-8304en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12738/13086-
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofAppetiteen_US
dc.subject.ddc610: Medizinen_US
dc.titleThe sensory evaluation of fat content is Influenced by cognitive variablesen
dc.typeArticleen_US
dc.relation.conferenceFood Choice Conference 1997en_US
tuhh.container.endpage242en_US
tuhh.container.issue2en_US
tuhh.container.startpage242en_US
tuhh.container.volume29en_US
tuhh.oai.showtrueen_US
tuhh.publication.instituteDepartment Gesundheitswissenschaftenen_US
tuhh.publication.instituteFakultät Life Sciencesen_US
tuhh.publisher.doi10.1006/appe.1997.0117-
tuhh.type.opus(wissenschaftlicher) Artikel-
dc.type.casraiJournal Article-
dc.type.diniarticle-
dc.type.driverarticle-
dc.type.statusinfo:eu-repo/semantics/publishedVersionen_US
dcterms.DCMITypeText-
item.grantfulltextnone-
item.creatorGNDWestenhöfer, Joachim-
item.creatorGNDEnse, Birgit-
item.creatorGNDPoggense, Götz-
item.creatorGNDAbheide, Inge-
item.creatorGNDWestenhöfer, Kristine-
item.creatorGNDPudel, Volker-
item.cerifentitytypePublications-
item.creatorOrcidWestenhöfer, Joachim-
item.creatorOrcidEnse, Birgit-
item.creatorOrcidPoggense, Götz-
item.creatorOrcidAbheide, Inge-
item.creatorOrcidWestenhöfer, Kristine-
item.creatorOrcidPudel, Volker-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.fulltextNo Fulltext-
item.openairetypeArticle-
crisitem.author.orcid0000-0002-3203-6599-
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