Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Wender L. P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

    Research output: Contribution to journal › Journal article › Research › peer-review

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    Agricultural and Biological Sciences

    Food Science