Warmed-over flavour in porcine meat: a combined spectroscopic, sensory and chemometric study
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 54 |
| Issue number | 1 |
| Pages (from-to) | 83-95 |
| Number of pages | 13 |
| ISSN | 0309-1740 |
| Publication status | Published - 2000 |
ID: 7751897