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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


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