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 | |
Publication status | Published - 2011 |
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)