warmed-over
英：['wɔ:md'əʊvə] 美： ['wɔmd'oʊvə]
warmed-over 基本解释
adj.重新热过的，陈腐的；
warmed-over 相关例句
权威例句
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 FishEffect 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 meatMonitoring 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 noseAntioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meatRancidity and warmed-over flavor.Perspectives on warmed-over flavor
