Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
- 30 November 2001
- journal article
- Published by Elsevier in Meat Science
- Vol. 59 (3) , 229-249
- https://doi.org/10.1016/s0309-1740(01)00072-9
Abstract
No abstract availableKeywords
Funding Information
- European Commission (FAIR975003)
- Forskerakademiet
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