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, Wender Laurentius Petrus Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

Original languageEnglish
JournalMeat Science
Issue number1
Pages (from-to)255-262
Number of pages8
Publication statusPublished - 2009

ID: 8752146