Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study-Reference-Cited by-同舟云学术

Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study

Published:2000-01 Issue:1 Volume:54 Page:83-95
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Brøndum J,Byrne D.V,Bak L.S,Bertelsen G,Engelsen S.B

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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3. Benson, I. B. (1993). Compositional analysis using near infrared absorption analysis. In: E. Kress-Rogers, Instrumentation and sensors for the food industry (pp 121–166). Butterworth-Heinemann Ltd.

4. Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meat;Bertelsen;Meat Science,1987

5. On the water condition in pork meat;Borisova;Meat Science,1992

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