Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele. / Byrne, Derek Victor; O'Sullivan, M.G.; Bredie, Wender; Andersen, H.J.; Martens, Magni.

In: Meat Science, Vol. 63, No. 2, 2003, p. 211-224.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Byrne, DV, O'Sullivan, MG, Bredie, W, Andersen, HJ & Martens, M 2003, 'Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele', Meat Science, vol. 63, no. 2, pp. 211-224.

APA

Byrne, D. V., O'Sullivan, M. G., Bredie, W., Andersen, H. J., & Martens, M. (2003). Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele. Meat Science, 63(2), 211-224.

Vancouver

Byrne DV, O'Sullivan MG, Bredie W, Andersen HJ, Martens M. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele. Meat Science. 2003;63(2):211-224.

Author

Byrne, Derek Victor ; O'Sullivan, M.G. ; Bredie, Wender ; Andersen, H.J. ; Martens, Magni. / Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele. In: Meat Science. 2003 ; Vol. 63, No. 2. pp. 211-224.

Bibtex

@article{ad3be490a1bc11ddb6ae000ea68e967b,
title = "Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele",
author = "Byrne, {Derek Victor} and M.G. O'Sullivan and Wender Bredie and H.J. Andersen and Magni Martens",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Danish Institute of Agricultural Sciences\', \'Department of Product Quality\''",
year = "2003",
language = "English",
volume = "63",
pages = "211--224",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN- allele

AU - Byrne, Derek Victor

AU - O'Sullivan, M.G.

AU - Bredie, Wender

AU - Andersen, H.J.

AU - Martens, Magni

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Danish Institute of Agricultural Sciences\', \'Department of Product Quality\''

PY - 2003

Y1 - 2003

M3 - Journal article

VL - 63

SP - 211

EP - 224

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -

ID: 7860306