A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
Authors:
- D.V ByrneDBD.V Byrne
- M.T JensenMJM.T Jensen
- H.J AndersenHAH.J Andersen
- J VestergaardJVJ Vestergaard
- 1 November 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 65 (3) , 1125-1138
Abstract
No abstract availableKeywords
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