Elucidation of the relationship between cooking...

Meat Science 2005 Vol. 70; Iss. 1

Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study

Hanne Christine Bertram, Margit Dall Aaslyng, Henrik J. Andersen
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Volume:
70
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.12.002
File:
PDF, 199 KB
english, 2005
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