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The influence of context upon consumer sensory evaluation of chicken meat quality.

Kennedy, O, Stewart-Knox, Barbara J., Mitchell, Peter and Thurnham, David (2004) The influence of context upon consumer sensory evaluation of chicken meat quality. British Food Journal, 3 . pp. 158-165. [Journal article]

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Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:11691
Deposited By: Dr Barbara Stewart-Knox
Deposited On:10 Feb 2010 14:56
Last Modified:04 Aug 2011 14:32

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