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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 journal › Journal article › Research › peer-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/10.1080/15428052.2011.584496APA
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/10.1080/15428052.2011.584496Vancouver
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/10.1080/15428052.2011.584496Author
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 and Technology",
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 and Technology
JF - Journal of Culinary Science and Technology
SN - 1542-8052
IS - 2
ER -
