Publication | Closed Access

Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

Food ChemistryMeat PackagingAnimal NutritionDimethyl SulfideFood AnalysisDimethyl DisulfideFeed EvaluationFeed AdditiveFood EngineeringDimethyl TrisulfideFood QualityMeat QualityMeat ScienceFood SafetyHealth Sciences