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

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

Published 2008

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Publication details

Journal : Meat Science , vol. 80 , p. 12641272–1 , 2008

Publisher : Elsevier

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

Publication type : Academic article

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

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no