D. MacDougall

发表

Comparison of optical and physical measurements with sensory assessment of the ripeness of tomato fruit Lycopersicon esculentum

N. Bratchell, K. Langley, Alan Martin, 1990 .

8 – Colour stability in vegetables

D. Macdougall, L. P. Christensen, U. Kidmose, 2002 .

D. Macdougall, D. MacDougall, 1994 .

Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme

R. L. Joseph, D. Macdougall, E. Dransfield, 1981 .

Effect of pre‐slaughter handling on the quality and microbiology of venison from farmed young red deer

D. Macdougall, B. G. Shaw, G. Nute, 1979 .

The eating quality of liver from pigs fed liquid sugar solution prior to slaughter

D. Macdougall, D. Rhodes, D. MacDougall, 1977 .

Tastes, structure and solution properties of D-glucono-1,5-lactone.

D. A. Stevens, G. Birch, S A Parke, 1997, Chemical senses.

Production and properties of a semi-hard cheese made from soya milk

D. Macdougall, R. Robinson, D. MacDougall, 2000 .

Renaturation of metmyoglobin subjected to high isostatic pressure

D. Macdougall, D. Ledward, R. Tester, 1995 .

Colour measurement of food: principles and practice

D. Macdougall, D. B Macdougall, D. MacDougall, 2010 .

D. Macdougall, Douglas B. MacDougall, D. MacDougall, 2002 .

The chemistry of colour and appearance

D. Macdougall, D. MacDougall, 1986 .

The effect of the sweetness inhibitor 2(-4-methoxyphenoxy)propanoic acid (sodium salt) (Na-PMP) on the taste of bitter-sweet stimuli.

D. Macdougall, G. Birch, C. Johnson, 1994, Chemical senses.