Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress-Reference-Cited by-同舟云学术

Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

Published:2001-11 Issue:3 Volume:59 Page:229-249
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Byrne D.V,Bredie W.L.P,Bak L.S,Bertelsen G,Martens H,Martens M

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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5. Organic sulfur compounds from fatty aldehydes, hydrogen sulfide, thiols and ammonia as flavor constituents;Boelens;Journal of Agricultural and Food Chemistry,1974

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