Authors:
Byrne, DV
O'Sullivan, MG
Dijksterhuis, GB
Bredie, WLP
Martens, M
Citation: Dv. Byrne et al., Sensory panel consistency during development of a vocabulary for warmed-over flavour, FOOD QUAL P, 12(3), 2001, pp. 171-187
Authors:
Byrne, DV
Bredie, WLP
Bak, LS
Bertelsen, G
Martens, H
Martens, M
Citation: Dv. Byrne et al., Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress, MEAT SCI, 59(3), 2001, pp. 229-249
Authors:
Brondum, J
Byrne, DV
Bak, LS
Bertelsen, G
Engelsen, SB
Citation: J. Brondum et al., Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study, MEAT SCI, 54(1), 2000, pp. 83-95