Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”-Reference-Cited by-同舟云学术

Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”

Published:2000-11 Issue:3 Volume:56 Page:221-228
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Grigioni Gabriela M,Margarı́a Carlos A,Pensel Norma A,Sánchez Guillermo,Vaudagna Sergio R

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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5. Review: sous vide cook-chill technology;Church;International Journal of Food Science and Technology,1993

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