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

出版年份 2020 全文链接

标题

作者

关键词

Accelerated ageing, Volatile organic compounds, Holding temperature, Ageing period, Eating quality, Untrained panel

出版物

Volume 168, Issue -, Pages 108193

出版商

Elsevier BV

发表日期

2020-05-16

DOI

10.1016/j.meatsci.2020.108193

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