Effects of USDA quality grade and degree-of-doneness on volatile compounds from beef strip steaks

Autor:	K. Gardner, J. Legako
Rok vydání:	2016
Předmět:	media_common.quotation_subject Quality (business) Food science Food Science Degree (temperature) media_common Mathematics
Zdroj:	Meat Science. 112:146
ISSN:	0309-1740
DOI:	10.1016/j.meatsci.2015.08.102
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3eb251eaa30669b3f15f93626d238940 https://doi.org/10.1016/j.meatsci.2015.08.102 Zobrazit plný text záznamu Full Text from ScienceDirect