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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 |
| ID Code: | 17766 |
| Deposited By: | Professor Heather Farley |
| Deposited On: | 18 Apr 2011 11:46 |
| Last Modified: | 04 Oct 2012 16:04 |
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