A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose

Meat Science

Volumn 65, Issue 3, 2003, Pages 1125-1138

  O'Sullivan, M G ^a   Byrne, D V ^a   Jensen, M T ^a   Andersen, H J ^b   Vestergaard, J ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^c TYI Research Centre   (Finland)

Author keywords

Electronic nose; GC MS; Iron; Pork; Sensory; Vitamin E; Warmed over flavour

Indexed keywords

DATA REDUCTION; IRON; NUTRITION; OXIDATION; VITAMINS;

SENSORY DATA;

MEATS;

SUS SCROFA;

EID: 0038381780     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00342-X     Document Type: Article

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