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

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalMeat Science
Volume59
Pages (from-to)229-249
Number of pages21
ISSN0309-1740
Publication statusPublished - 2001

ID: 7785642