Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I - sensory perception

MM Campo, GR Nute, JD Wood, SJ Elmore, DS Mottram, MB Enser

Research output: Contribution to journalArticle (Academic Journal)

68 Citations (Scopus)
Translated title of the contributionModelling the effect of fatty acids in odour development of cooked meat in vitro: part I - sensory perception
Original languageEnglish
Pages (from-to)367 - 375
Number of pages9
JournalMeat Science
Volume63 (3)
DOIs
Publication statusPublished - Mar 2003

Bibliographical note

Publisher: Elsevier

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