Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities

S. Støier^*, M. D. Aaslyng, L. Lauridsen, W. L.P. Bredie, A.S. Jørgensen

^*Corresponding author af dette arbejde

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

Originalsprog	Engelsk
Titel	52nd International Congress of Meat Science and Technology : Harnessing and exploiting global opportunities
Antal sider	2
Forlag	Brill
Publikationsdato	2023
Sider	577-578
ISBN (Trykt)	9789086860104
ISBN (Elektronisk)	9789086865796
Status	Udgivet - 2023

Andre filer og links

Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities. / Støier, S.; Aaslyng, M. D.; Lauridsen, L. et al.
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities. Brill, 2023. s. 577-578.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

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title = "Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities",

keywords = "Cooking, Eating quality, Meat quality, Pork",

author = "S. St{\o}ier and Aaslyng, {M. D.} and L. Lauridsen and Bredie, {W. L.P.} and A.S. J{\o}rgensen",

year = "2023",

language = "English",

isbn = "9789086860104",

pages = "577--578",

booktitle = "52nd International Congress of Meat Science and Technology",

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TY - CHAP

T1 - Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat qualities

AU - Støier, S.

AU - Aaslyng, M. D.

AU - Lauridsen, L.

AU - Bredie, W. L.P.

AU - Jørgensen, A.S.

PY - 2023

Y1 - 2023

KW - Cooking

KW - Eating quality

KW - Meat quality

KW - Pork

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M3 - Book chapter

AN - SCOPUS:38749116780

SN - 9789086860104

SP - 577

EP - 578

BT - 52nd International Congress of Meat Science and Technology

PB - Brill

ER -