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

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@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",

publisher = "Elsevier Ltd",

number = "5",

}