Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

Sabrina Schindler, Ulrich Krings, Ralf G. Berger, Vibeke Orlien

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@article{e456ab00af6f11df825b000ea68e967b,

title = "Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated",

author = "Sabrina Schindler and Ulrich Krings and Berger, {Ralf G.} and Vibeke Orlien",

year = "2010",

doi = "10.1016/j.meatsci.2010.04.036",

language = "English",

volume = "86",

pages = "317--323",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

AU - Schindler, Sabrina

AU - Krings, Ulrich

AU - Berger, Ralf G.

AU - Orlien, Vibeke

PY - 2010

Y1 - 2010

U2 - 10.1016/j.meatsci.2010.04.036

DO - 10.1016/j.meatsci.2010.04.036

M3 - Journal article

C2 - 20554122

VL - 86

SP - 317

EP - 323

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -