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

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy. / Meinert, Lene; Frøst, Michael Bom; Bejerholm, Camilla; Aaslyng, Margit D.

In: Journal of Culinary Science & Technology (Print Edition), Vol. 9, No. 2, 2011, p. 113-131.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Meinert, L, Frøst, MB, Bejerholm, C & Aaslyng, MD 2011, 'Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy', Journal of Culinary Science & Technology (Print Edition), vol. 9, no. 2, pp. 113-131. https://doi.org/10.1080/15428052.2011.584496

APA

Meinert, L., Frøst, M. B., Bejerholm, C., & Aaslyng, M. D. (2011). Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy. Journal of Culinary Science & Technology (Print Edition), 9(2), 113-131. https://doi.org/10.1080/15428052.2011.584496

Vancouver

Meinert L, Frøst MB, Bejerholm C, Aaslyng MD. Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy. Journal of Culinary Science & Technology (Print Edition). 2011;9(2):113-131. https://doi.org/10.1080/15428052.2011.584496

Author

Meinert, Lene ; Frøst, Michael Bom ; Bejerholm, Camilla ; Aaslyng, Margit D. / Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy. In: Journal of Culinary Science & Technology (Print Edition). 2011 ; Vol. 9, No. 2. pp. 113-131.

Bibtex

@article{54f52fcd38524caf840ed025299b653d,
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",
doi = "10.1080/15428052.2011.584496",
language = "English",
volume = "9",
pages = "113--131",
journal = "Journal of Culinary Science & Technology (Print Edition)",
issn = "1542-8052",
publisher = "Taylor & Francis",
number = "2",

}

RIS

TY - JOUR

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

Y1 - 2011

U2 - 10.1080/15428052.2011.584496

DO - 10.1080/15428052.2011.584496

M3 - Journal article

VL - 9

SP - 113

EP - 131

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

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

SN - 1542-8052

IS - 2

ER -

ID: 33927868