Standard
Chemical and sensory characterisation of pan-fried pork flavour : interactions between raw meat quality, ageing and frying temperature. / Meinert, Lene; Andersen, Lene Tranberg; Bredie, Wender; Bjergegaard, Charlotte; Aaslyng, Margit D.
In:
Meat Science, Vol. 75, No. 2, 2007, p. 229-242.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Meinert, L, Andersen, LT
, Bredie, W, Bjergegaard, C & Aaslyng, MD 2007, '
Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature',
Meat Science, vol. 75, no. 2, pp. 229-242.
https://doi.org/10.1016/j.meatsci.2006.07.004
APA
Meinert, L., Andersen, L. T.
, Bredie, W., Bjergegaard, C., & Aaslyng, M. D. (2007).
Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature.
Meat Science,
75(2), 229-242.
https://doi.org/10.1016/j.meatsci.2006.07.004
Vancouver
Meinert L, Andersen LT
, Bredie W, Bjergegaard C, Aaslyng MD.
Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature.
Meat Science. 2007;75(2):229-242.
https://doi.org/10.1016/j.meatsci.2006.07.004
Author
Meinert, Lene ; Andersen, Lene Tranberg ; Bredie, Wender ; Bjergegaard, Charlotte ; Aaslyng, Margit D. / Chemical and sensory characterisation of pan-fried pork flavour : interactions between raw meat quality, ageing and frying temperature. In: Meat Science. 2007 ; Vol. 75, No. 2. pp. 229-242.
Bibtex
@article{1bb63930a1c111ddb6ae000ea68e967b,
title = "Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature",
author = "Lene Meinert and Andersen, {Lene Tranberg} and Wender Bredie and Charlotte Bjergegaard and Aaslyng, {Margit D.}",
year = "2007",
doi = "10.1016/j.meatsci.2006.07.004",
language = "English",
volume = "75",
pages = "229--242",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Chemical and sensory characterisation of pan-fried pork flavour
T2 - interactions between raw meat quality, ageing and frying temperature
AU - Meinert, Lene
AU - Andersen, Lene Tranberg
AU - Bredie, Wender
AU - Bjergegaard, Charlotte
AU - Aaslyng, Margit D.
PY - 2007
Y1 - 2007
U2 - 10.1016/j.meatsci.2006.07.004
DO - 10.1016/j.meatsci.2006.07.004
M3 - Journal article
C2 - 22063654
VL - 75
SP - 229
EP - 242
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
