Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study
- 13 September 1999
- journal article
- Published by Elsevier in Meat Science
- Vol. 54 (1), 83-95
- https://doi.org/10.1016/s0309-1740(99)00085-6
Abstract
No abstract availableKeywords
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