Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

Published 2008 View Full Article

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Title
Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 80, Issue 4, Pages 1254-1263
Publisher
Elsevier BV
Online
2008-06-25
DOI
10.1016/j.meatsci.2008.05.040

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