Flavour formation in pork semimembranosus: Combination of...

Meat Science 2008 Vol. 80; Iss. 2

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Camilla Bejerholm, Margit D. Aaslyng
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Volume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.11.029
File:
PDF, 286 KB
english, 2008
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