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David Pethick

Murdoch University

South Street

Murdoch 6150, 6105

Australia

  • Murdoch University

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Scholarly Papers (1)

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Discrimination of Beef Composition and Sensory Quality by Using Rapid Evaporative Ionisation Mass Spectrometry (Reims)

Number of pages: 21 Posted: 13 Mar 2024
JingJing Liu, Nick Birse, Carlos Álvarez, Jiaqi Liu, Isabelle Legrand, Marie-Pierre Ellies-Oury, Denys Durand, Sophie Prache, David Pethick, Nigel Scollan and Jean-Francois Hocquette
affiliation not provided to SSRN, Queen's University Belfast - School of Biological Sciences, Teagasc Food Research Centre Ashtown, Shanxi Agricultural University, affiliation not provided to SSRN, Bordeaux Sciences Agro, affiliation not provided to SSRN, affiliation not provided to SSRN, Murdoch University, affiliation not provided to SSRN and affiliation not provided to SSRN
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Abstract:

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Rapid Evaporative Ionisation Mass Spectrometry, REIMS, beef sensory quality, Flavor