Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

Published 2020 View Full Article

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Title
Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes
Authors
Keywords
Accelerated ageing, Volatile organic compounds, Holding temperature, Ageing period, Eating quality, Untrained panel
Journal
MEAT SCIENCE
Volume 168, Issue -, Pages 108193
Publisher
Elsevier BV
Online
2020-05-16
DOI
10.1016/j.meatsci.2020.108193

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