Open AccessThe Influence of Rate of Cooking, Cooking Temperature, and Degree of Doneness on Volatile Compounds Related with Flavor and Tenderness
Author(s) -
S. Mallick,
D. Woerner,
M. F. Miller,
J. F. Legako
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.106
Subject(s) - maillard reaction , loin , chemistry , flavor , food science , cooking methods , tenderness , lipid oxidation , organic chemistry , antioxidant