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FLINT, M., LEROY, F., BOWLES, S., LYNN, A. and PAXMAN, Jenny (2024). The acceptability and sensory attributes of plant-based burger products under open and closed label conditions [abstract only]. Proceedings of the Nutrition Society, 82 (OCE5), E278-E278.
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Flint-TheAcceptabilitySensory(AM-abstract).pdf - Accepted Version All rights reserved. Download (138kB) | Preview |
Official URL: https://www.cambridge.org/core/journals/proceeding...
Link to published version:: https://doi.org/10.1017/s0029665123003774
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | 1111 Nutrition and Dietetics; 3210 Nutrition and dietetics |
| Identification Number: | https://doi.org/10.1017/s0029665123003774 |
| Page Range: | E278-E278 |
| SWORD Depositor: | Symplectic Elements |
| Depositing User: | Symplectic Elements |
| Date Deposited: | 23 Jan 2024 12:06 |
| Last Modified: | 25 Jan 2024 11:30 |
| URI: | https://shura.shu.ac.uk/id/eprint/33044 |
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