Pork flavour: Correlation between sensory profile and volatile flavour components of cooked pork

Autor:	Claudi-Magnussen, C., Jacobsen, T., Haugen, J.-E., Bejerholm, C., Støier, S., Agerhem, H., Martens, M., Bryhni, E.A., Karlsson, A.
Jazyk:	angličtina
Rok vydání:	2002
Zdroj:	Claudi-Magnussen, C, Jacobsen, T, Haugen, J-E, Bejerholm, C, Støier, S, Agerhem, H, Martens, M, Bryhni, E A & Karlsson, A 2002, Pork flavour: Correlation between sensory profile and volatile flavour components of cooked pork . in Proc. Vol. I, 48th ICoMST, 25-30 August, Rome . pp. 140-141, Pork flavour: Correlation between sensory profile and volatile flavour components of cooked pork, 18/12/2010 .
Databáze:	OpenAIRE
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