Article Versions Notes

Baxter L, Dolan E, Frampton K, Richelle E, Stright A, Ritchie C, Moss R, McSweeney MB. Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods. 2024; 13(10):1454. https://doi.org/10.3390/foods13101454

Baxter, Laura, Emily Dolan, Kaitlyn Frampton, Erin Richelle, Allison Stright, Christopher Ritchie, Rachael Moss, and Matthew B. McSweeney. 2024. "Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use" Foods 13, no. 10: 1454. https://doi.org/10.3390/foods13101454

Baxter, L., Dolan, E., Frampton, K., Richelle, E., Stright, A., Ritchie, C., Moss, R., & McSweeney, M. B. (2024). Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use. Foods, 13(10), 1454. https://doi.org/10.3390/foods13101454