Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

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Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. / Byrne, D. V.; Bredie, W. L. P.; Bak, L. S.; Bertelsen, G.; Martens, H.; Martens, M.

In: Meat Science, Vol. 59, 2001, p. 229-249.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Byrne, DV, Bredie, WLP, Bak, LS, Bertelsen, G, Martens, H & Martens, M 2001, 'Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress', Meat Science, vol. 59, pp. 229-249.

APA

Byrne, D. V., Bredie, W. L. P., Bak, L. S., Bertelsen, G., Martens, H., & Martens, M. (2001). Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. Meat Science, 59, 229-249.

Vancouver

Byrne DV, Bredie WLP, Bak LS, Bertelsen G, Martens H, Martens M. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. Meat Science. 2001;59:229-249.

Author

Byrne, D. V. ; Bredie, W. L. P. ; Bak, L. S. ; Bertelsen, G. ; Martens, H. ; Martens, M. / Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. In: Meat Science. 2001 ; Vol. 59. pp. 229-249.

Bibtex

@article{d5a39740a1ba11ddb6ae000ea68e967b,
title = "Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress",
author = "Byrne, {D. V.} and Bredie, {W. L. P.} and Bak, {L. S.} and G. Bertelsen and H. Martens and M. Martens",
year = "2001",
language = "English",
volume = "59",
pages = "229--249",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

AU - Byrne, D. V.

AU - Bredie, W. L. P.

AU - Bak, L. S.

AU - Bertelsen, G.

AU - Martens, H.

AU - Martens, M.

PY - 2001

Y1 - 2001

M3 - Journal article

VL - 59

SP - 229

EP - 249

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 7785642