Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

D. V. Byrne, L. S. Bak, W. L. P. Bredie, G. Bertelsen, M. Martens

Citationsformater

@article{f4d09e30a1b811ddb6ae000ea68e967b,

title = "Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat",

author = "Byrne, {D. V.} and Bak, {L. S.} and Bredie, {W. L. P.} and G. Bertelsen and M. Martens",

year = "1999",

language = "English",

volume = "14",

pages = "47--65",

journal = "Journal of Sensory Studies",

issn = "0887-8250",

publisher = "Wiley-Blackwell",

}