Model of best practice for reduced fat food product development

Barbara J. Stewart-Knox

    Research output: Contribution to journalArticle

    LanguageEnglish
    Pages169a
    JournalPROCEEDINGS OF THE NUTRITION SOCIETY
    Volume60
    Publication statusPublished - 2001

    Cite this

    @article{0b15120e8aa04d50bd703409dfde4d62,
    title = "Model of best practice for reduced fat food product development",
    author = "Stewart-Knox, {Barbara J.}",
    year = "2001",
    language = "English",
    volume = "60",
    pages = "169a",
    journal = "Proceedings of the Nutrition Society.",
    issn = "0029-6651",
    publisher = "Cambridge University Press",

    }

    Model of best practice for reduced fat food product development. / Stewart-Knox, Barbara J.

    In: PROCEEDINGS OF THE NUTRITION SOCIETY, Vol. 60, 2001, p. 169a.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Model of best practice for reduced fat food product development

    AU - Stewart-Knox, Barbara J.

    PY - 2001

    Y1 - 2001

    M3 - Article

    VL - 60

    SP - 169a

    JO - Proceedings of the Nutrition Society.

    T2 - Proceedings of the Nutrition Society.

    JF - Proceedings of the Nutrition Society.

    SN - 0029-6651

    ER -