Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

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@article{9ca69380a1c311ddb6ae000ea68e967b,

title = "Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity",

keywords = "Former LIFE faculty, Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression",

author = "Reinbach, {Helene Christine} and Lene Meinert and D. Ballabio and M.D. Aaslyng and Wender Bredie and Karsten Olsen and Per M{\o}ller",

year = "2007",

doi = "10.1016/j.foodqual.2007.02.005",

language = "English",

volume = "18",

pages = "909--919",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

number = "6",

}

TY - JOUR

T1 - Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

AU - Reinbach, Helene Christine

AU - Meinert, Lene

AU - Ballabio, D.

AU - Aaslyng, M.D.

AU - Bredie, Wender

AU - Olsen, Karsten

AU - Møller, Per

PY - 2007

Y1 - 2007

KW - Former LIFE faculty

KW - Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression

U2 - 10.1016/j.foodqual.2007.02.005

DO - 10.1016/j.foodqual.2007.02.005

M3 - Journal article

SN - 0950-3293

VL - 18

SP - 909

EP - 919

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 6

ER -