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Concentration of umami compounds in pork meat and cooking juice with different cooking times and temperatures

Year of publication

2015

Authors

Minna K. Rotola-Pukkila; Seija T. Pihlajaviita; Mika T. Kaimainen; Anu I. Hopia

Organizations and authors

University of Turku

Kaimainen Mika Tapio

Hopia Anu Inkeri

Rotola-Pukkila Minna Kyllikki

Seinäjoki University of Applied Sciences

Pihlajaviita Seija

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal

journal food science

Volume

80

Issue

12

ISSN

0022-1147

​Publication forum

60447

​Publication forum level

1

Open access

Open access in the publisher’s service

No

Self-archived

Unknown

Other information

Fields of science

Other natural sciences; Other engineering and technologies

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

United States

Internationality of the publisher

International

Language

English

International co-publication

No

Co-publication with a company

No

DOI

10.1111/1750-3841.13127

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes