Flavour formation in pork semimembranosus: combination of pan-temperature and raw meat quality. | L. Meinert, K. Tikk, P. B. Brockhoff, C. Bejerholm, M. D. Aaslyng
| | Type | Journal paper [Submitted] | | Journal | Meat Science | | Year | 2007 | | BibTeX data | [bibtex] | | IMM Group(s) | Mathematical Statistics |
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