Sensory meat quality and warmed-over flavour-A review

Original language	English
Title of host publication	Research advances in the quality of meat and meat products
Editors	F. Toldrá
Number of pages	26
Publisher	<Forlag uden navn>
Publication date	2002
Pages	2-27
ISBN (Print)	81-7736-125-2
Publication status	Published - 2002

Cite this

@inbook{f24494c0a1bb11ddb6ae000ea68e967b,

title = "Sensory meat quality and warmed-over flavour-A review",

author = "Byrne, {D. V.} and Bredie, {W. L. P.}",

year = "2002",

language = "English",

isbn = "81-7736-125-2",

pages = "2--27",

editor = "F. Toldr{\'a}",

booktitle = "Research advances in the quality of meat and meat products",

publisher = "<Forlag uden navn>",

}