Open AccessRelationship between Descriptive Flavor and Texture Attributes on Volatiles of Ground Beef
Author(s) -
H. Martinez,
B. Beavers,
H. Laird,
R. Miller,
C. Kerth,
E. Chambers,
K. Adhikari,
S. Wang
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.031
Subject(s) - flavor , food science , chemistry , mouthfeel , hexanal , mathematics , aroma , organic chemistry , raw material