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

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

: 2015

: Journal of Food Science

: 80

: 12

: C2711

: C2716

: 6

: 0022-1147

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