✦ LIBER ✦
Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products
✍ Scribed by Kaja Tikk; John-Erik Haugen; Henrik J. Andersen; Margit D. Aaslyng
- Book ID
- 116737471
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 935 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0309-1740
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