Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat-Reference-Cited by-同舟云学术

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Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

Published:2024-09 Issue: Volume:192 Page:114719
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Piochi Maria^ORCID,Nervo Chiara,Savo Francesca,Chirilli Chiara^ORCID,Brunori Antonio^ORCID,Torri Luisa^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. The impact of sensory quality of pork on consumer preference;Aaslyng;Meat Science,2007

2. Development of analysis condition and detection of volatile compounds from cooked Hanwoo Beef by SPME-GC/MS Analysis;Ba;Korean Journal for Food Science and Animal Resources,2010

3. Valid across-group comparisons with labeled scales: The gLMS versus magnitude matching;Bartoshuk;Physiology and Behavior,2004

4. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?;Biesalski;Meat Science,2005

5. Supplementation with high-oleic sunflower oil and α-tocopheryl acetate: Effects on pork meat lipids;Boselli;European Journal of Lipid Science and Technology,2008

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