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Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

Mogens T. Jensen, Laurits Lydehøj Hansen, Henrik J. Andersen

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Key concepts: Dimethyl trisulfide, Dimethyl disulfide, Dimethyl sulfide, Aroma, Chemistry, Food science, Calorie, Dimethyl ether

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Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork — Research Paper | ScholarLens