Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Meat Science

Volumn 61, Issue 2, 2002, Pages 127-139

  Byrne, D V ^a   Bredie, W L P ^a   Mottram, D S ^b   Martens, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chicken; Cooking; Gas chromatography; Multivariate analysis; Sensory profiling; Warmed over flavour

Indexed keywords

MULTIVARIATE ANALYSIS; SENSORY PROFILING;

FOOD PROCESSING; GAS CHROMATOGRAPHY; MULTIVARIABLE CONTROL SYSTEMS; OVENS; OXIDATION; SENSORS;

MEATS;

GALLUS GALLUS;

EID: 0036309158     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00171-1     Document Type: Article

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