Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2044-7248
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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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
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Mortensen, Louise Mørch
Frøst, Michael Bom
Skibsted, Leif H.
Risbo, Jens
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/2044-7248-4-2
- URN
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urn:nbn:de:101:1-2021082120514415753686
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:52 AM CEST
Data provider
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Mortensen, Louise Mørch
- Frøst, Michael Bom
- Skibsted, Leif H.
- Risbo, Jens
- SpringerLink (Online service)