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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 Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE) |
| ID Code: | 11691 |
| Deposited By: | Dr Barbara Stewart-Knox |
| Deposited On: | 10 Feb 2010 14:56 |
| Last Modified: | 04 Aug 2011 15:32 |
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