A1 Refereed original research article in a scientific journal

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

Authors: Rotola-Pukkila M, Pihlajaviita S, Kaimainen M, Hopia A

Publication year: 2015

Journal: Journal of Food Science

Volume: 80

Issue: 12

First page : C2711

Last page: C2716

Number of pages: 6

ISSN: 0022-1147

DOI: https://doi.org/10.1111/1750-3841.13127