Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

Research output: Contribution to journalJournal articleResearchpeer-review

D. V. Byrne, L. S. Bak, W. L. P. Bredie, G. Bertelsen, M. Martens

Original languageEnglish
JournalJournal of Sensory Studies
Pages (from-to)47-65
Number of pages19
Publication statusPublished - 1999

ID: 7745856