PIGGOTT, JOHN R.

University of Strathclyde

1 paper on CoChatORCID 0000-0002-8673-0893

Most cited papers

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Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers
JACK, F. R., PATERSON, A., & PIGGOTT, J. R. (1993) · International Journal of Food Science & Technology
Sensory Analysis and Statistical MethodsProteins in Food Systems
Cited by 57

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