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79 Cooking method and beef flavor: a multivariate approach
The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality gr...
Sparad:
| I publikationen: | J Anim Sci |
|---|---|
| Huvudupphovsmän: | , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Oxford University Press
2019
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6663792/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz053.059 |
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