Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

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Title
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades
Authors
Keywords
Beef flavor lexicon, Consumer, Flavor, USDA quality grade, Volatile compounds
Journal
MEAT SCIENCE
Volume 112, Issue -, Pages 77-85
Publisher
Elsevier BV
Online
2015-11-03
DOI
10.1016/j.meatsci.2015.10.018

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