Ulster University Logo

Ulster Institutional Repository

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

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

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]

Full text not available from this repository.


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

Repository Staff Only: item control page