Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes

Food Quality and Preference

Volumn 11, Issue 5, 2000, Pages 377-385

  Armstrong, Gillian A ^a   McIlveen, Heather ^a  

^a UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Consumer acceptability; Descriptive sensory profiling; Prolonged storage; Recipe dishes; Sous vide; Vacuum packaging

Indexed keywords

GALLUS GALLUS;

EID: 0034258952     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(00)00011-2     Document Type: Article

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