1. Warmed-over Flavor of Meat;Angelo,1987
2. Perspectives on warmed-over flavor;Asghar;Food Technology,1988
3. Guidelines for the Sensory Evaluation Professionals Who Undertake the Development of a New Facility or Remodelling of an Existing Sensory Laboratory;ASTM,2008
4. Inhibition of warmed-over flavor with emphasis on Maillard reaction products;Bailey;Food Technology,1988
5. Development of a sensory vocabulary for warmed-over flavour 1: in porcine meat;Byrne;Journal of Sensory Studies,1999