Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

Lene Meinert, Lene Tranberg Andersen, Wender Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

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@article{1bb63930a1c111ddb6ae000ea68e967b,

title = "Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature",

author = "Lene Meinert and Andersen, {Lene Tranberg} and Wender Bredie and Charlotte Bjergegaard and Aaslyng, {Margit D.}",

year = "2007",

doi = "10.1016/j.meatsci.2006.07.004",

language = "English",

volume = "75",

pages = "229--242",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Chemical and sensory characterisation of pan-fried pork flavour

T2 - interactions between raw meat quality, ageing and frying temperature

AU - Meinert, Lene

AU - Andersen, Lene Tranberg

AU - Bredie, Wender

AU - Bjergegaard, Charlotte

AU - Aaslyng, Margit D.

PY - 2007

Y1 - 2007

U2 - 10.1016/j.meatsci.2006.07.004

DO - 10.1016/j.meatsci.2006.07.004

M3 - Journal article

C2 - 22063654

SN - 0309-1740

VL - 75

SP - 229

EP - 242

JO - Meat Science

JF - Meat Science

IS - 2

ER -