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
Issue : 4
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no