Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy
Research output: Contribution to journal › Journal article › Research › peer-review
| 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 |
ID: 33927868