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

Factors of significance for pork quality—a review

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Agriculture, Animal Sciences, Food Science +12

Enzymatic analysis; a practical guide

Janet V. Passonneau, Oliver H. Lowry · General Pharmacology The Vascular System · 1993 · 525 citations · Full text

Life Sciences, Biochemistry, Enzyme Technology +11

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Margit Dall Aaslyng, C. Bejerholm, Per Ertbjerg et al. · Food Quality and Preference · 2003 · 476 citations

Agriculture, Animal Sciences, Food Science +12

Trends in flavour research

Ulrich Fischer · Trends in Food Science & Technology · 1994 · 377 citations

Agriculture, Food Science, Marketing Management +12

Connective tissue in meat and meat products

Ralston Lawrie · Meat Science · 1989 · 338 citations

Agriculture, Anatomy, Food Science +13