Water-soluble precursors of beef flavour: Part II. Effect of post-mortem conditioning

G Koutsidis, JS Elmore, MJ Oruna-Concha, MM Campo, JD Wood, DS Mottram

Research output: Contribution to journal › Article (Academic Journal) › peer-review

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Translated title of the contribution	Water-soluble precursors of beef flavour: Part II. Effect of post-mortem conditioning
Original language	English
Pages (from-to)	270 - 277
Number of pages	8
Journal	Meat Science
Volume	79(2)
DOIs	https://doi.org/10.1016/j.meatsci.2007.09.010
Publication status	Published - Jun 2008

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title = "Water-soluble precursors of beef flavour: Part II. Effect of post-mortem conditioning",

author = "G Koutsidis and JS Elmore and MJ Oruna-Concha and MM Campo and JD Wood and DS Mottram",

year = "2008",

month = jun,

doi = "10.1016/j.meatsci.2007.09.010",

language = "English",

volume = "79(2)",

pages = "270 -- 277",

journal = "Meat Science",

issn = "1873-4138",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Water-soluble precursors of beef flavour: Part II. Effect of post-mortem conditioning

AU - Koutsidis, G

AU - Elmore, JS

AU - Oruna-Concha, MJ

AU - Campo, MM

AU - Wood, JD

AU - Mottram, DS

PY - 2008/6

Y1 - 2008/6

U2 - 10.1016/j.meatsci.2007.09.010

DO - 10.1016/j.meatsci.2007.09.010

M3 - Article (Academic Journal)

C2 - 22062754

SN - 1873-4138

VL - 79(2)

SP - 270

EP - 277

JO - Meat Science

JF - Meat Science

ER -