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Title: Sensory quality and consumer acceptance of foods processed by the sous vide system as a method of commercial catering.
Author: Armstrong, Gillian Alexandra.
ISNI:       0000 0001 3428 2905
Awarding Body: University of Ulster
Current Institution: Ulster University
Date of Award: 1998
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Cook-chill