Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Research output: Contribution to journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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

Byrne, D. V. ; Bredie, W. L. P. ; Mottram, D. S. ; Martens, M. / Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. In: Meat Science. 2002 ; Vol. 61, No. 2. pp. 127-139.

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