Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products
Kaja Tikk, John-Erik Haugen, Henrik J. Andersen, Margit D. AaslyngVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.05.040
File:
PDF, 935 KB
english, 2008