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

Research output: Contribution to journalArticle

LanguageEnglish
Pages377-385
JournalFood Quality and Preference
Volume11
Issue number5
Publication statusPublished - 2000

Cite this

@article{4dcaa0403ed6412b918a6877fc06854c,
title = "Effects of prolonged storage on the sensory quality and consumer acceptability of sous vide meat-based recipe dishes",
author = "Gillian Armstrong and Heather Farley",
year = "2000",
language = "English",
volume = "11",
pages = "377--385",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Elsevier",
number = "5",

}

TY - JOUR

T1 - Effects of prolonged storage on the sensory quality and consumer acceptability of sous vide meat-based recipe dishes

AU - Armstrong, Gillian

AU - Farley, Heather

PY - 2000

Y1 - 2000

M3 - Article

VL - 11

SP - 377

EP - 385

JO - Food Quality and Preference

T2 - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 5

ER -