Transfer of the meat aroma precursors (dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide) from feed to cooked pork

LWT

Volumn 35, Issue 6, 2002, Pages 485-489

  Jensen, Mogens T ^a   Hansen, Laurits Lydehoj ^a   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Aroma; Meat quality; Pig; Sulfur compounds

Indexed keywords

BRASSICA OLERACEA VAR. GEMMIFERA; SUS SCROFA;

EID: 0036374407     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2002.0894     Document Type: Article

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