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

Derek V. Byrne*, Lone S. Bak, Wender L.P. Bredie, Grete Bertelsen, Magni Martens

*Corresponding author af dette arbejde
71 Citationer (Scopus)

Fingeraftryk

Dyk ned i forskningsemnerne om 'Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat'. Sammen danner de et unikt fingeraftryk.

Keyphrases

Food Science