Work

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Year: 2007

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2007.11.029

Authors: Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Camilla Bejerholm, Margit D. Aaslyng

Institutions: University of Copenhagen, Aarhus University, Technical University of Denmark

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1980412683

FWCI: 1.559

Cites: 32

Cited by: 21

Related to: 10