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Sensory quality and consumer acceptance of foods processed by the sous vide system as a method of commercial catering

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241725

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:241725
Date	January 1998
Creators	Armstrong, Gillian Alexandra
Publisher	University of Ulster
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation