Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

Published 2016 View Full Article

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Title
Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature
Authors
Keywords
Aroma compounds, Beef, Cookery temperature, GC/MS, Olfactory, Steak thickness
Journal
MEAT SCIENCE
Volume 117, Issue -, Pages 27-35
Publisher
Elsevier BV
Online
2016-02-21
DOI
10.1016/j.meatsci.2016.02.026

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