Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties

Location
Deutsche Nationalbibliothek Frankfurt am Main
ISSN
2044-7248
Extent
Online-Ressource
Language
Englisch
Notes
online resource.

Bibliographic citation
Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties ; volume:4 ; number:1 ; day:2 ; month:4 ; year:2015 ; pages:1-10 ; date:12.2015
Flavour ; 4, Heft 1 (2.4.2015), 1-10, 12.2015

Creator
Mortensen, Louise Mørch
Frøst, Michael Bom
Skibsted, Leif H.
Risbo, Jens
Contributor
SpringerLink (Online service)

DOI
10.1186/2044-7248-4-2
URN
urn:nbn:de:101:1-2021082120514415753686
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
14.08.2025, 10:52 AM CEST

Data provider

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Associated

  • Mortensen, Louise Mørch
  • Frøst, Michael Bom
  • Skibsted, Leif H.
  • Risbo, Jens
  • SpringerLink (Online service)

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