Research article2008Peer reviewed
Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products
Tikk K, Haugen JE, Andersen HJ, Aaslyng MD
Published in
Meat Science
2008, Volume: 80, number: 4, pages: 1254-1263
UKÄ Subject classification
Food Science
Animal and Dairy Science
Veterinary Science
Publication identifier
DOI: https://doi.org/10.1016/j.meatsci.2008.05.040
Permanent link to this page (URI)
https://res.slu.se/id/publ/20471