Effect of aging on volatile compounds in cooked beef

Published 2015 View Full Article

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Title
Effect of aging on volatile compounds in cooked beef
Authors
Keywords
Maillard reaction, Strecker degradation, Beef, Volatile compounds, Aging
Journal
MEAT SCIENCE
Volume 107, Issue -, Pages 12-19
Publisher
Elsevier BV
Online
2015-04-17
DOI
10.1016/j.meatsci.2015.04.004

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