A sensory texture, odour and flavour characterisation study of pork Longissimus dorsi with respect to strategic feeding leading to compensatory growth in female and male pigs

Rikke Jensen; Judith Ulla Kranker Henning; Derek Victor Byrne

A sensory texture, odour and flavour characterisation study of pork Longissimus dorsi with respect to strategic feeding leading to compensatory growth in female and male pigs

Rikke Jensen, Judith Ulla Kranker Henning, Derek Victor Byrne

Originalsprog	Engelsk
Publikationsdato	2005
Antal sider	1
Status	Udgivet - 2005
Begivenhed	International Congres of Meat Science and Technology - Baltimore, USA Varighed: 7 aug. 2005 → 12 aug. 2005 Konferencens nummer: 51

Konference

Konference	International Congres of Meat Science and Technology
Nummer	51
Land/Område	USA
By	Baltimore
Periode	07/08/2005 → 12/08/2005

Citationsformater

A sensory texture, odour and flavour characterisation study of pork Longissimus dorsi with respect to strategic feeding leading to compensatory growth in female and male pigs. / Jensen, Rikke; Henning, Judith Ulla Kranker; Byrne, Derek Victor.
2005. Abstract fra International Congres of Meat Science and Technology, Baltimore, USA.

Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

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title = "A sensory texture, odour and flavour characterisation study of pork Longissimus dorsi with respect to strategic feeding leading to compensatory growth in female and male pigs",

author = "Rikke Jensen and Henning, {Judith Ulla Kranker} and Byrne, {Derek Victor}",

note = "Sider: 1; International Congres of Meat Science and Technology ; Conference date: 07-08-2005 Through 12-08-2005",

year = "2005",

language = "English",

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TY - ABST

T1 - A sensory texture, odour and flavour characterisation study of pork Longissimus dorsi with respect to strategic feeding leading to compensatory growth in female and male pigs

AU - Jensen, Rikke

AU - Henning, Judith Ulla Kranker

AU - Byrne, Derek Victor

N1 - Conference code: 51

PY - 2005

Y1 - 2005

M3 - Conference abstract for conference

T2 - International Congres of Meat Science and Technology

Y2 - 7 August 2005 through 12 August 2005

ER -