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

Lene Meinert, Michael Bom Frøst, Camilla Bejerholm, Margit D. Aaslyng

Original languageEnglish
JournalJournal of Culinary Science & Technology (Print Edition)
Volume9
Issue number2
Pages (from-to)113-131
Number of pages19
ISSN1542-8052
DOIs
Publication statusPublished - 2011

ID: 33927868