Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality

S. Støier, M.D. Aaslyng, L. Lauridsen, Wender Bredie, A.S. Jørgensen

Original language	English
Publication date	2006
Number of pages	3
Publication status	Published - 2006
Event	International Congress of Meat Science and Technology - Dublin, Ireland Duration: 13 Aug 2006 → 14 Aug 2006 Conference number: 52

Conference	International Congress of Meat Science and Technology
Number	52
Country/Territory	Ireland
City	Dublin
Period	13/08/2006 → 14/08/2006

Keywords

@conference{1a095710a1c211ddb6ae000ea68e967b,

title = "Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality",

keywords = "Former LIFE faculty, Pork, cooking, eating quality, meat quality",

author = "S. St{\o}ier and M.D. Aaslyng and L. Lauridsen and Wender Bredie and A.S. J{\o}rgensen",

year = "2006",

language = "English",

note = "International Congress of Meat Science and Technology ; Conference date: 13-08-2006 Through 14-08-2006",

}

TY - CONF

T1 - Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality

AU - Støier, S.

AU - Aaslyng, M.D.

AU - Lauridsen, L.

AU - Bredie, Wender

AU - Jørgensen, A.S.

N1 - Conference code: 52

PY - 2006

Y1 - 2006

KW - Former LIFE faculty

KW - Pork, cooking, eating quality, meat quality

M3 - Paper

T2 - International Congress of Meat Science and Technology

Y2 - 13 August 2006 through 14 August 2006

ER -