Open AccessInfluence of Cook Method and Degree of Doneness on Aromatic Volatiles in Flap and Skirt Steaks
Author(s) -
C. A. Pena,
H. L. Laird,
M. L. Bamsey,
R. K. Miller,
Devin A. Gredell,
D. R. Woerner,
C. R. Kerth
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.221751/rmc2018.022
Subject(s) - flavor , aroma , chewiness , food science , chemistry , cooking methods , acetaldehyde , mathematics , organic chemistry , ethanol
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