Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles
Authors
Keywords
Beef, Flavor, GC–MS, HS-SPME, Muscle, USDA quality grade
Journal
MEAT SCIENCE
Volume 100, Issue -, Pages 291-300
Publisher
Elsevier BV
Online
2014-10-30
DOI
10.1016/j.meatsci.2014.10.026

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.