Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

✍ Scribed by D.V Byrne; W.L.P Bredie; L.S Bak; G Bertelsen; H Martens; M Martens

• Book ID: 117496264
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 442 KB
• Volume: 59
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(01)00072-9