Concepedia

Publication | Closed Access

Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat

DOI

64

Citations

18

References

2008

Year

Kathrine Lunde, Bjørg Egelandsdal, Jadwiga U. Choinski, Maria Mielnik, Audun Flåtten, Elin Kubberød
Meat Science

References

YearCitations

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