Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

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@article{c87e4c65bd624d39afe82b35cf9d1dbb,

title = "Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties",

author = "Mortensen, {Louise M{\o}rch} and Fr{\o}st, {Michael Bom} and Skibsted, {Leif Horsfelt} and Jens Risbo",

note = "OA",

year = "2015",

language = "English",

volume = "4",

journal = "Flavour (London)",

issn = "2044-7248",

publisher = "BioMed Central",

}