Effects of cooking conditions on sensory characteristics of red-cooked beef flavor and identification of the flavor compounds

Autoria(s): Wu X; Zhao MM; Wang JS; Cui C; Wu JW; Yang B
Data(s)

2008
Identificador

http://ir.scbg.ac.cn/handle/344003/579

http://www.irgrid.ac.cn/handle/1471x/14723
Fonte

Wu X； Zhao MM； Wang JS； Cui C； Wu JW； Yang B.Effects of cooking conditions on sensory characteristics of red-cooked beef flavor and identification of the flavor compounds,Journal of Food Process Engineering,2008,31(1):51-65
Tipo

期刊论文
Acesso ao item digital