Warmed-over flavour in porcine meat: a combined spectroscopic, sensory and chemometric study

J. Brøndum, D. V. Byrne, L. S. Bak, G. Bertelsen, S. Balling Engelsen

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@article{4c676890a1b911ddb6ae000ea68e967b,

title = "Warmed-over flavour in porcine meat: a combined spectroscopic, sensory and chemometric study",

author = "J. Br{\o}ndum and Byrne, {D. V.} and Bak, {L. S.} and G. Bertelsen and {Balling Engelsen}, S.",

year = "2000",

language = "English",

volume = "54",

pages = "83--95",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}