Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalMeat Science
Volume75
Issue number2
Pages (from-to)229-242
Number of pages14
ISSN0309-1740
DOIs
Publication statusPublished - 2007

ID: 8033830