Effect of different cooking methods on warmed-over flavour development in pork

Saved in:
Bibliographic Details
Published in:Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1992-05, Vol.194 (5), p.422-425
Main Authors: Satyanarayan, Vasundhara Thayur, Honikel, Karl-Otto
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c258t-e6e13b0b82adaf37c566de795f435b7824862d52641d51da69de70d6abd3796a3
cites cdi_FETCH-LOGICAL-c258t-e6e13b0b82adaf37c566de795f435b7824862d52641d51da69de70d6abd3796a3
container_end_page 425
container_issue 5
container_start_page 422
container_title Zeitschrift f r Lebensmittel-Untersuchung und -Forschung
container_volume 194
creator Satyanarayan, Vasundhara Thayur
Honikel, Karl-Otto
description
doi_str_mv 10.1007/BF01197721
format article
fullrecord <record><control><sourceid>crossref</sourceid><recordid>TN_cdi_crossref_primary_10_1007_BF01197721</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_1007_BF01197721</sourcerecordid><originalsourceid>FETCH-LOGICAL-c258t-e6e13b0b82adaf37c566de795f435b7824862d52641d51da69de70d6abd3796a3</originalsourceid><addsrcrecordid>eNpFkE1LxDAURYMoWEc3_oKshejLd7vUYUaFQTe6LmnzonXaZkhqxX_vDAqu7oXLuYtDyCWHaw5gb-7WwHllreBHpOBKlkzIUh-TAkApJkGYU3KW8weArgxXBXlahYDtRGOgvtvXhONE2xi33fhGB5zeo880jvTLpQE9izMmGno3x89EPc7Yx91wQLqR7mLanpOT4PqMF3-5IK_r1cvygW2e7x-XtxvWCl1ODA1y2UBTCuddkLbVxni0lQ5K6saWQpVGeC2M4l5z70y1X8Eb13hpK-Pkglz9_rYp5pww1LvUDS591xzqg4n634T8AeaJUOs</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Effect of different cooking methods on warmed-over flavour development in pork</title><source>SpringerLink_过刊（NSTL购买）</source><creator>Satyanarayan, Vasundhara Thayur ; Honikel, Karl-Otto</creator><creatorcontrib>Satyanarayan, Vasundhara Thayur ; Honikel, Karl-Otto</creatorcontrib><identifier>ISSN: 0044-3026</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/BF01197721</identifier><language>eng</language><ispartof>Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1992-05, Vol.194 (5), p.422-425</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c258t-e6e13b0b82adaf37c566de795f435b7824862d52641d51da69de70d6abd3796a3</citedby><cites>FETCH-LOGICAL-c258t-e6e13b0b82adaf37c566de795f435b7824862d52641d51da69de70d6abd3796a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Satyanarayan, Vasundhara Thayur</creatorcontrib><creatorcontrib>Honikel, Karl-Otto</creatorcontrib><title>Effect of different cooking methods on warmed-over flavour development in pork</title><title>Zeitschrift f r Lebensmittel-Untersuchung und -Forschung</title><issn>0044-3026</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNpFkE1LxDAURYMoWEc3_oKshejLd7vUYUaFQTe6LmnzonXaZkhqxX_vDAqu7oXLuYtDyCWHaw5gb-7WwHllreBHpOBKlkzIUh-TAkApJkGYU3KW8weArgxXBXlahYDtRGOgvtvXhONE2xi33fhGB5zeo880jvTLpQE9izMmGno3x89EPc7Yx91wQLqR7mLanpOT4PqMF3-5IK_r1cvygW2e7x-XtxvWCl1ODA1y2UBTCuddkLbVxni0lQ5K6saWQpVGeC2M4l5z70y1X8Eb13hpK-Pkglz9_rYp5pww1LvUDS591xzqg4n634T8AeaJUOs</recordid><startdate>19920501</startdate><enddate>19920501</enddate><creator>Satyanarayan, Vasundhara Thayur</creator><creator>Honikel, Karl-Otto</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19920501</creationdate><title>Effect of different cooking methods on warmed-over flavour development in pork</title><author>Satyanarayan, Vasundhara Thayur ; Honikel, Karl-Otto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c258t-e6e13b0b82adaf37c566de795f435b7824862d52641d51da69de70d6abd3796a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Satyanarayan, Vasundhara Thayur</creatorcontrib><creatorcontrib>Honikel, Karl-Otto</creatorcontrib><collection>CrossRef</collection><jtitle>Zeitschrift f r Lebensmittel-Untersuchung und -Forschung</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Satyanarayan, Vasundhara Thayur</au><au>Honikel, Karl-Otto</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of different cooking methods on warmed-over flavour development in pork</atitle><jtitle>Zeitschrift f r Lebensmittel-Untersuchung und -Forschung</jtitle><date>1992-05-01</date><risdate>1992</risdate><volume>194</volume><issue>5</issue><spage>422</spage><epage>425</epage><pages>422-425</pages><issn>0044-3026</issn><eissn>1438-2385</eissn><doi>10.1007/BF01197721</doi><tpages>4</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0044-3026
ispartof Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1992-05, Vol.194 (5), p.422-425
issn 0044-3026
1438-2385
language eng
recordid cdi_crossref_primary_10_1007_BF01197721
source SpringerLink_过刊（NSTL购买）
title Effect of different cooking methods on warmed-over flavour development in pork
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T14%3A25%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-crossref&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20different%20cooking%20methods%20on%20warmed-over%20flavour%20development%20in%20pork&rft.jtitle=Zeitschrift%20f%20r%20Lebensmittel-Untersuchung%20und%20-Forschung&rft.au=Satyanarayan,%20Vasundhara%20Thayur&rft.date=1992-05-01&rft.volume=194&rft.issue=5&rft.spage=422&rft.epage=425&rft.pages=422-425&rft.issn=0044-3026&rft.eissn=1438-2385&rft_id=info:doi/10.1007/BF01197721&rft_dat=%3Ccrossref%3E10_1007_BF01197721%3C/crossref%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c258t-e6e13b0b82adaf37c566de795f435b7824862d52641d51da69de70d6abd3796a3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true