Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach
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.2021.e75
Reference41 articles.
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3. Comparison of storage stability, volatile compounds and sensory properties between coarsely- and finely-marbled 1+ grade Hanwoo beef loins;Cho;Food Sci Anim Resour,2020
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