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Brøndum J, Byrne DV, Bak LS, et al. Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. Meat Sci. 2000;54(1):83-95doi: 10.1016/s0309-1740(99)00085-6.
Brøndum, J., Byrne, D. V., Bak, L. S., Bertelsen, G., & Engelsen, S. B. (2000). Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. Meat science, 54(1), 83-95. https://doi.org/10.1016/s0309-1740(99)00085-6
Brøndum, J, et al. "Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study." Meat science vol. 54,1 (2000): 83-95. doi: https://doi.org/10.1016/s0309-1740(99)00085-6
Brøndum J, Byrne DV, Bak LS, Bertelsen G, Engelsen SB. Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. Meat Sci. 2000 Jan;54(1):83-95. doi: 10.1016/s0309-1740(99)00085-6. PMID: 22063716.
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