The acceptability and sensory attributes of plant-based burger products under open and closed label conditions [abstract only]

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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. [Article]

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33044:636446
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Flint-TheAcceptabilitySensory(AM-abstract).pdf - Accepted Version
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Official URL:
https://www.cambridge.org/core/journals/proceeding...
Uncontrolled Keywords:
1111 Nutrition and Dietetics; 3210 Nutrition and dietetics
Page Range:
E278-E278
Event Location:
Liverpool

Identifiers

Identification Number:
10.1017/s0029665123003774
ORCID:
https://orcid.org/0000-0003-3596-489X

Library

Item Type:
Article
SWORD Depositor:
Symplectic Elements
Depositing User:
Symplectic Elements
Date Deposited:
23 Jan 2024 12:06
Last Modified:
25 Jan 2024 11:30
Date of first compliant deposit:
25 January 2024
Date of first compliant Open Access:
25 January 2024
Version of first compliant deposit:
Author Accepted Manuscript
URI:
https://shura.shu.ac.uk/id/eprint/33044
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