Marinating as a technology to shift sensory thresholds in ready-to-eat entire male meat

Publication details

Journal : Meat Science , vol. 80 , p. 1264–1272 , 2008

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Lunde, Kathrine; Egelandsdal, Bjørg; Kubberød, Elin; Choinski, J; Mielnik, Maria bogumila; Flåtten, Audun

Issue : 4