Staff of the Department of Food Science – University of Copenhagen

Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
Article number2
JournalFlavour (London)
Volume4
Number of pages10
ISSN2044-7248
Publication statusPublished - 2015

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