Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods-Reference-Cited by-同舟云学术

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

Published:2024-05 Issue:3 Volume:44 Page:662-683
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Indriani Sylvia^ORCID,Srisakultiew Nattanan^ORCID,Sangsawad Papungkorn^ORCID,Paengkoum Pramote^ORCID,Pongsetkul Jaksuma^ORCID

Funder

Suranaree University of Technology

Publisher

Korean Society for Food Science of Animal Resources

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2024.e10

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