Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Mottram, D. S.; Martens, M.
In: Meat Science, Vol. 61, No. 2, 2002, p. 127-139.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Byrne, DV, Bredie, WLP, Mottram, DS & Martens, M 2002, 'Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat', Meat Science, vol. 61, no. 2, pp. 127-139.
APA
Byrne, D. V., Bredie, W. L. P., Mottram, D. S., & Martens, M. (2002). Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science, 61(2), 127-139.
Vancouver
Byrne DV, Bredie WLP, Mottram DS, Martens M. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science. 2002;61(2):127-139.
Author
Bibtex
@article{9b46fd20a1bb11ddb6ae000ea68e967b,
title = "Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat",
author = "Byrne, {D. V.} and Bredie, {W. L. P.} and Mottram, {D. S.} and M. Martens",
year = "2002",
language = "English",
volume = "61",
pages = "127--139",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat
AU - Byrne, D. V.
AU - Bredie, W. L. P.
AU - Mottram, D. S.
AU - Martens, M.
PY - 2002
Y1 - 2002
M3 - Journal article
VL - 61
SP - 127
EP - 139
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 7810111