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Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was p...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4092949/ https://ncbi.nlm.nih.gov/pubmed/25049583 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2011.11286 |
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