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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

SLU Authors

  • Tikk, Kaja

    • Aarhus University

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