Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 81 |
| Issue number | 1 |
| Pages (from-to) | 255-262 |
| Number of pages | 8 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2009 |
ID: 8752146