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Effects of prolonged storage on the sensory quality and consumer acceptability of sous vide meat-based recipe dishes

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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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