✦ LIBER ✦

Effect of different cooking methods on warmed-over flavour development in pork

✍ Scribed by Vasundhara Thayur Satyanarayan; Karl-Otto Honikel

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Sensory and chemical investigations on t

✍ D.V Byrne; W.L.P Bredie; D.S Mottram; M Martens 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 250 KB

Effect of packaging and storage conditio

✍ Henrik Stapelfeldt; Henrik Bjørn; Leif H. Skibsted; Grete Bertelsen 📂 Article 📅 1993 🏛 Springer 🌐 English ⚖ 590 KB

The combined effect of rosemary (Rosmari

✍ Miranda Huisman; Helle Lindberg Madsen; Leif H. Skibsted; Grete Bertelsen 📂 Article 📅 1994 🏛 Springer 🌐 English ⚖ 345 KB

Effect of different cooking methods on t

✍ Qin Li; Hai-Hua Zhang; Irakoze Pierre Claver; Ke-Xue Zhu; Wei Peng; Hui-Ming Zho 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 655 KB

The combined effect of tocopherols, L-as

✍ Lone Bruun-Jensen; Ib M. Skovgaard; Esben Agerbo Madsen; Leif H. Skibsted; Grete 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 876 KB

The effect of different convection cooki

✍ Elena Vittadini; Massimiliano Rinaldi; Emma Chiavaro; Davide Barbanti; Roberto M 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 185 KB