Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
- Lene Meinert
- , Kaja Tikk
- , Meelis Tikk
- , Per B. Brockhoff
- , Wender L. P. Bredie
- , Charlotte Bjergegaard
- , Margit D. Aaslyng
- Danish Meat Research Institute
- Aarhus University
- Technical University of Denmark
- University of Copenhagen
Research output: Journal Article or Conference Article in Journal › Journal article › Research › peer-review