Sensory meat quality and warmed-over flavour-A review
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
Standard
Sensory meat quality and warmed-over flavour-A review. / Byrne, D. V.; Bredie, W. L. P.
Research advances in the quality of meat and meat products. ed. / F. Toldrá. <Forlag uden navn>, 2002. p. 2-27.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research
Harvard
Byrne, DV & Bredie, WLP 2002, Sensory meat quality and warmed-over flavour-A review. in F Toldrá (ed.), Research advances in the quality of meat and meat products. <Forlag uden navn>, pp. 2-27.
APA
Byrne, D. V., & Bredie, W. L. P. (2002). Sensory meat quality and warmed-over flavour-A review. In F. Toldrá (Ed.), Research advances in the quality of meat and meat products (pp. 2-27). <Forlag uden navn>.
Vancouver
Byrne DV, Bredie WLP. Sensory meat quality and warmed-over flavour-A review. In Toldrá F, editor, Research advances in the quality of meat and meat products. <Forlag uden navn>. 2002. p. 2-27
Author
Bibtex
@inbook{f24494c0a1bb11ddb6ae000ea68e967b,
title = "Sensory meat quality and warmed-over flavour-A review",
author = "Byrne, {D. V.} and Bredie, {W. L. P.}",
year = "2002",
language = "English",
isbn = "81-7736-125-2",
pages = "2--27",
editor = "F. Toldr{\'a}",
booktitle = "Research advances in the quality of meat and meat products",
publisher = "<Forlag uden navn>",
}
RIS
TY - CHAP
T1 - Sensory meat quality and warmed-over flavour-A review
AU - Byrne, D. V.
AU - Bredie, W. L. P.
PY - 2002
Y1 - 2002
M3 - Book chapter
SN - 81-7736-125-2
SP - 2
EP - 27
BT - Research advances in the quality of meat and meat products
A2 - Toldrá, F.
PB - <Forlag uden navn>
ER -
ID: 7826516