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Merete Edelenbos

Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
Volume95
Issue9
Pages (from-to)1852-1859
Number of pages9
ISSN0022-5142
DOIs
Publication statusPublished - 2015

    Research areas

  • appropriateness, beetroot, Beta vulgaris, consumer test, descriptive sensory analysis, boiled, pan-fried

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