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

  • Lene Meinert
  • , Kaja Tikk
  • , Meelis Tikk
  • , Per B. Brockhoff
  • , Camilla Bejerholm
  • , Margit Dall Aaslyng

Research output: Journal Article or Conference Article in Journal › Journal article › Research › peer-review

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Food Science

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