A fresh look at meat flavor
- Autor
- CALKINS, C. R1 ; HODGEN, J. M1
[1] Department of Animal Science, University of Nebraska, A213 Animal Science, Lincoln, NE 68583-0908, United States - Titulo de la conferencia
- 53rd International Congress of Meat Science and Technology (53rd ICoMST), 5-10 August 2007, Beijing, China
- Nombre de la conferencia
- ICoMST International Congress of Meat Science and Technology (53 ; Beijing 2007-08-05)
- Autor ( monografía)
- ZHOU, Guanghong (Editor)1
[1] Nanjing Agricultural University, Nanjing, 210095, China - Fuente
Meat science. 2007, Vol 77, Num 1, pp 63-80, 18 p ; ref : 3 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Campo Científico
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Conference Paper
- Idioma
- English
- Palabra clave de autor
- Beef Flavor Liver flavor Meat Off-flavor
- Palabra clave (fr)
- Flaveur Foie Produit carné Viande boeuf
- Palabra clave (in)
- Flavor Liver Meat product Beef
- Palabra clave (es)
- Flavor Hígado Producto de carne Carne vaca
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 18956122
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2007.04.016 
https://dx.doi.org/10.1016/j.meatsci.2007.04.016
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