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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study

J Brøndum1, D V Byrne, L S Bak

  • 1Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark; SFK Technology, Transformervej 9, DK-2730 Herlev, Denmark.

Meat Science
|November 9, 2011
PubMed

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