Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Research output: Contribution to journalJournal articleResearchpeer-review

  • Lene Meinert
  • Kaja Tikk
  • Meelis Tikk
  • Per B. Brockhoff
  • Bredie, Wender
  • Charlotte Bjergegaard
  • Margit D. Aaslyng
Original languageEnglish
JournalMeat Science
Volume81
Issue number1
Pages (from-to)255-262
Number of pages8
ISSN0309-1740
DOIs
Publication statusPublished - 2009

ID: 8752146