Armstrong, Gillian and Farley, Heather (2000) Effects of prolonged storage on the sensory quality and consumer acceptability of sous vide meat-based recipe dishes. Food Quality and Preference, 11 (5). pp. 377-385. [Journal article]
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|Item Type:||Journal article|
|Faculties and Schools:||Ulster Business School|
|Deposited By:||Professor Heather Farley|
|Deposited On:||18 Apr 2011 10:46|
|Last Modified:||04 Oct 2012 15:04|
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