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

D. V. Byrne, W. L. P. Bredie, L. S. Bak, G. Bertelsen, H. Martens, M. Martens

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

ID: 7785642