Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Research output: Contribution to journal › Journal article › Research › peer-review

Reinbach, Helene Christine
Lene Meinert
D. Ballabio
M.D. Aaslyng
Bredie, Wender
Olsen, Karsten
Per Møller

Original language	English
Journal	Food Quality and Preference
Volume	18
Issue number	6
Pages (from-to)	909-919
Number of pages	11
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2007.02.005
Publication status	Published - 2007

Research areas

Former LIFE faculty - Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression

ID: 8098421