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

Published 2008

Publication details

Journal : Meat Science , vol. 80 , p. 12641272–12641272 , 2008

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

Publication type : Academic article

Contributors : Choinski, Jadwiga U.; Egelandsdal, Bjørg; Flåtten, Audun; Kubberød, Elin; Lunde, Kathrine; Mielnik, Maria B.

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no