Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e35
Reference58 articles.
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3. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Sci,2010
4. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices;Badiani;Meat Sci,2002
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