Your search returned 13 results.

Results
	1.	Does the mind reflect the mouth? Sensory profiling and the future. [electronic resource] by Dijksterhuis, G B Byrne, D V Producer: 20060501 In: Critical reviews in food science and nutrition vol. 45 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Low-temperature storage of bone marrow in nitrogen vapor-phase refrigerators: decreased temperature gradients with an aluminum racking system. [electronic resource] by Rowley, S D Byrne, D V Producer: 19921123 In: Transfusion vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Evaluation of pork colour sensory colour assessment using trained and untrained sensory panellists. [electronic resource] by O'Sullivan, M G Byrne, D V Martens, M Producer: 20121002 In: Meat science vol. 63 Availability: No items available. Save to lists Add to cart (remove)
	4.	Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. [electronic resource] by Byrne, D V Bredie, W L P Mottram, D S Martens, M Producer: 20121002 In: Meat science vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics. [electronic resource] by Laursen, B G Byrne, D V Kirkegaard, J B Leisner, J J Producer: 20100326 In: Journal of applied microbiology vol. 106 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. [electronic resource] by Brøndum, J Byrne, D V Bak, L S Bertelsen, G Engelsen, S B Producer: 20121002 In: Meat science vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E. [electronic resource] by O'Sullivan, M G Byrne, D V Stagsted, J Andersen, H J Martens, M Producer: 20121002 In: Meat science vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Sensory and chemical assessment of pork supplemented with iron and vitamin E. [electronic resource] by O'Sullivan, M G Byrne, D V Nielsen, J H Andersen, H J Martens, M Producer: 20121002 In: Meat science vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. [electronic resource] by O'Sullivan, M G Byrne, D V Jensen, M T Andersen, H J Vestergaard, J Producer: 20121002 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. [electronic resource] by Byrne, D V Bredie, W L Bak, L S Bertelsen, G Martens, H Martens, M Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele. [electronic resource] by Byrne, D V O'Sullivan, M G Bredie, W L P Andersen, H J Martens, M Producer: 20130704 In: Meat science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. [electronic resource] by O'Sullivan, M G Byrne, D V Martens, H Gidskehaug, L H Andersen, H J Martens, M Producer: 20130704 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia. [electronic resource] by Bryhni, E A Byrne, D V Rødbotten, M Møller, S Claudi-Magnussen, C Karlsson, A Agerhem, H Johansson, M Martens, M Producer: 20130704 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)