Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Development of a sensory vocabulary for warmed-over flavor : part II: In chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Martens, M.

In: Journal of Sensory Studies, Vol. 14, 1999, p. 67-78.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Byrne, DV, Bredie, WLP & Martens, M 1999, 'Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat', Journal of Sensory Studies, vol. 14, pp. 67-78.

APA

Byrne, D. V., Bredie, W. L. P., & Martens, M. (1999). Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat. Journal of Sensory Studies, 14, 67-78.

Vancouver

Byrne DV, Bredie WLP, Martens M. Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat. Journal of Sensory Studies. 1999;14:67-78.

Author

Byrne, D. V. ; Bredie, W. L. P. ; Martens, M. / Development of a sensory vocabulary for warmed-over flavor : part II: In chicken meat. In: Journal of Sensory Studies. 1999 ; Vol. 14. pp. 67-78.

Bibtex

@article{f5145df0a1b811ddb6ae000ea68e967b,
title = "Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat",
author = "Byrne, {D. V.} and Bredie, {W. L. P.} and M. Martens",
year = "1999",
language = "English",
volume = "14",
pages = "67--78",
journal = "Journal of Sensory Studies",
issn = "0887-8250",
publisher = "Wiley-Blackwell",

}

RIS

TY - JOUR

T1 - Development of a sensory vocabulary for warmed-over flavor

T2 - part II: In chicken meat

AU - Byrne, D. V.

AU - Bredie, W. L. P.

AU - Martens, M.

PY - 1999

Y1 - 1999

M3 - Journal article

VL - 14

SP - 67

EP - 78

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

ER -

ID: 7745867