A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
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| Description | scientific article published on November 1, 2003 |
| Author/s |
author: Maurice G O'Sullivan |
| Publication date | November 1, 2003 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S030917400200342X?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |