Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Crossref DOI link: https://doi.org/10.1186/2044-7248-4-2
Published Online: 2015-04-02
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mortensen, Louise Mørch
Frøst, Michael Bom
Skibsted, Leif H
Risbo, Jens
Article History
Received: 3 July 2014
Accepted: 25 November 2014
First Online: 2 April 2015