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

Research output: Contribution to journalJournal articleResearchpeer-review

1120 Downloads (Pure)
Original languageEnglish
Article number2
JournalFlavour (London)
Volume4
Number of pages10
ISSN2044-7248
Publication statusPublished - 2015

Bibliographical note

OA

Cite this