Statistics
Publications
2
Citations
98
H-Index
2
Active since
1987
Affiliations
Nestlé (Switzerland)(Current)
M. JOERG is an author at Nestlé (Switzerland) specializing in food rheology, sensory-rheological correlation, and food science.
Publications per year
1987–1991
2
2
CREAMY PERCEPTION I: IN MODEL DESSERT CREAMS
Nicole Daget, M. JOERG, Malcolm C. Bourne · Journal of Texture Studies · 1987 · 66 citations
CREAMY PERCEPTION II: IN MODEL SOUPS
Nicole Daget, M. JOERG · Journal of Texture Studies · 1991 · 32 citations
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