Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

Lene Meinert, Michael Bom Frøst, Camilla Bejerholm, Margit D. Aaslyng

Research output: Contribution to journal › Journal article › Research › peer-review

14 Citations (Scopus)

Original language	English
Journal	Journal of Culinary Science & Technology (Print Edition)
Volume	9
Issue number	2
Pages (from-to)	113-131
Number of pages	19
ISSN	1542-8052
DOIs	https://doi.org/10.1080/15428052.2011.584496
Publication status	Published - 2011

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title = "Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy",

author = "Lene Meinert and Fr{\o}st, {Michael Bom} and Camilla Bejerholm and Aaslyng, {Margit D.}",

year = "2011",

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T1 - Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

AU - Meinert, Lene

AU - Frøst, Michael Bom

AU - Bejerholm, Camilla

AU - Aaslyng, Margit D.

PY - 2011

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DO - 10.1080/15428052.2011.584496

M3 - Journal article

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JO - Journal of Culinary Science & Technology (Print Edition)

JF - Journal of Culinary Science & Technology (Print Edition)

IS - 2

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