Interaction between pan temperature and end point temperature on the eating quality of pork with various raw meat quality

Research output: Contribution to conferencePaperResearch

S. Støier, M.D. Aaslyng, L. Lauridsen, Wender Bredie, A.S. Jørgensen

Original languageEnglish
Publication date2006
Number of pages3
Publication statusPublished - 2006
EventInternational Congress of Meat Science and Technology - Dublin, Ireland
Duration: 13 Aug 200614 Aug 2006
Conference number: 52

Conference

ConferenceInternational Congress of Meat Science and Technology
Number52
CountryIreland
CityDublin
Period13/08/200614/08/2006

    Research areas

  • LIFE - Pork, cooking, eating quality, meat quality

ID: 8062241