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 journalJournal articleResearchpeer-review

    14 Citations (Scopus)
    Original languageEnglish
    JournalJournal of Culinary Science & Technology (Print Edition)
    Volume9
    Issue number2
    Pages (from-to)113-131
    Number of pages19
    ISSN1542-8052
    DOIs
    Publication statusPublished - 2011

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