Author:
Meinert Lene,Tikk Kaja,Tikk Meelis,Brockhoff Per B.,Bredie Wender L.P.,Bjergegaard Charlotte,Aaslyng Margit D.
Reference31 articles.
1. Aaslyng, M. D., & Støier, S. (2004). The effect of intramuscular fat on eating quality of pork depending on end point temperature. In Proceedings of the 50th international congress of meat science and technology (pp. 548–550). 8–13 August, Helsinki, Finland.
2. The impact of sensory quality of pork on consumer preference;Aaslyng;Meat Science,2007
3. The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC–O–MS;Aaslyng;European Food Research and Technology,2008
4. Analysis of reducing carbohydrates by reductive tryptamine derivatisation prior to micellar elektrokinetic chromatography;Andersen;Journal of Agricultural and Food Chemistry,2003
5. The influence of cooking technique and core temperature on results of a sensory analysis of pork – depending on the raw meat quality;Bejerholm;Food quality and Preference,2003
Cited by
37 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献