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Volatile flavor compounds vary by beef product type and degree of doneness()
This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile compounds were quantified via head space solid phase microextraction from samples tempered in refrigerated temperatures (3...
Tallennettuna:
| Julkaisussa: | J Anim Sci |
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| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Oxford University Press
2018
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6162578/ https://ncbi.nlm.nih.gov/pubmed/30053120 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky287 |
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