Open AccessInfluence of Cook Method and Degree of Doneness on Beef Flavor Attributes in Round Steaks
Author(s) -
P. N. Smith,
C. A. Pena,
R. K. Miller,
Hannah Kesterson,
D. R. Woerner,
C. R. Kerth
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0080
Subject(s) - flavor , mathematics , food science , marination , chewiness , cooking methods , pepper , chemistry