J. M. Murray

发表

Descriptive sensory analysis of a maize based extruded snack

J. M. Murray, 2001 .

Fortification of parboiled rice with folic acid: Consumer acceptance and sensory evaluation

J. Arcot, J. M. Murray, K. Kam, 2012 .

Descriptive sensory analysis: past, present and future

Conor M. Delahunty, J. M Murray, I. A Baxter, 2001 .

Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese

Conor M. Delahunty, J. M Murray, C. Delahunty, 2000 .

A STUDY OF CHINESE-ORIGIN AND EUROPEAN-ORIGIN AUSTRALIAN CONSUMERS’ TEXTURE PREFERENCES USING A NOVEL EXTRUDED PRODUCT

J. M. Murray, D. J. Best, K. Easton, 2001 .

Market‐oriented methodologies to optimise consumer acceptability of Cheddar‐type cheeses

C. Delahunty, J. Bogue, J. M. Murray, 1999 .

Composition and sensory attributes of retail Cheddar cheese with different fat contents.

C. Delahunty, T. Guinee, M. Fenelon, 2000 .

DESCRIPTION OF CHEDDAR CHEESE PACKAGING ATTRIBUTES USING AN AGREED VOCABULARY

Conor M. Delahunty, C. Delahunty, Jane M. Murray, 2000 .

Consumer preference for Irish farmhouse and factory cheeses

C. Delahunty, J. M. Murray, 2000 .

SENSORY EVALUATION | Food Acceptability and Sensory Evaluation

J. M. Murray, 2003 .