Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated
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Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated. / Schindler, Sabrina; Krings, Ulrich; Berger, Ralf G.; Orlien, Vibeke.
In: Meat Science, Vol. 86, No. 2, 2010, p. 317-323.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated
AU - Schindler, Sabrina
AU - Krings, Ulrich
AU - Berger, Ralf G.
AU - Orlien, Vibeke
PY - 2010
Y1 - 2010
U2 - 10.1016/j.meatsci.2010.04.036
DO - 10.1016/j.meatsci.2010.04.036
M3 - Journal article
C2 - 20554122
VL - 86
SP - 317
EP - 323
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 21544609