Sensory evaluation of 'free range' and regular pork meat under different conditions of experience and awareness.

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Original language	English
Title of host publication	Abstract Advances in sensory food science, R.M. Pangborn Memorial Symp. Järvenpää, Finland (1992) A I.4
Publication status	Published - 1992

Cite this

@inbook{c5d6dbb1e26e488caad6d5025e5ce9f5,

title = "Sensory evaluation of 'free range' and regular pork meat under different conditions of experience and awareness.",

author = "\{Oude Ophuis\}, P.A.M.",

year = "1992",

language = "English",

booktitle = "Abstract Advances in sensory food science, R.M. Pangborn Memorial Symp. J{\"a}rvenp{\"a}{\"a}, Finland (1992) A I.4",

}