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Development of a model to predict consumer acceptance of cottage pie from sensory quality and salt content

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

Purdy, Joanna, Armstrong, Gillian, Farley, Heather and O'Donoghue, Peter (2002) Development of a model to predict consumer acceptance of cottage pie from sensory quality and salt content. In: The Sixth Sense Sensometrics Meeting, University of Dortmund, Germany. University of Dortmund. 3 pp. [Conference contribution]

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Item Type:Conference contribution (Paper)
Faculties and Schools:Ulster Business School
ID Code:17749
Deposited By:Professor Heather Farley
Deposited On:07 Apr 2011 13:29
Last Modified:07 Apr 2011 13:29

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