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Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Year of publication

2018

Authors

Dominguez-Hernandez, Elisa; Salaseviciene, Alvija; Ertbjerg, Per

Organizations and authors

University of Helsinki

Ertbjerg Per

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Review article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A2 Review article, Literature review, Systematic review

Publication channel information

Journal

Meat Science

Parent publication name

Meat Science

Volume

143

Pages

104-113

ISSN

0309-1740

​Publication forum

63084

​Publication forum level

2

Open access

Open access in the publisher’s service

No

Self-archived

No

Other information

Fields of science

Other agricultural sciences

Keywords

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

Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

No

DOI

10.1016/j.meatsci.2018.04.032

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

Yes