A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose - Concepedia

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A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose

83

Citations

24

References

2003

Year

Maurice G. O’Sullivan, Derek V. Byrne, M. T. Jensen, Henrik J. Andersen, Jørn Vestergaard

Food ChemistrySensory AnalysisFood AnalysisSensory ScienceSensometricsWarmed-over FlavourFood QualityElectronic NoseFood SafetyHealth Sciences

References

	Year	Citations

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