Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Author:

Reinbach H.C.,Meinert L.,Ballabio D.,Aaslyng M.D.,Bredie W.L.P.,Olsen K.,Møller P.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference38 articles.

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5. PARAFAC2 – Part II. Modeling chromatographic data with retention time shifts;Bro;Journal of Chemometrics,1999

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