warmed-over

adj.

重新热过的，陈腐的；

Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat
“Warmed-Over” Flavor in Meat, Poultry, and Fish
Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbi...
Role of phospholipids and triglycerides in warmed-over flavor in meat
Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidati...
Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef.
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat
Rancidity and warmed-over flavor.
Perspectives on warmed-over flavor