Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study

✍ Scribed by Hanne Christine Bertram; Margit Dall Aaslyng; Henrik J. Andersen

• Book ID: 116736477
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 199 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.12.002