Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers-Reference-Cited by-同舟云学术

Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

Published:2002-04 Issue:3 Volume:67 Page:916-922
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Gorraiz C.,Beriain M.J.,Chasco J.,Insausti K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09428.x/fullpdf

Reference33 articles.

1. T Acree, and H. Aru, 1997 . Flavornet. http://www.nysaes.cornell.edu/flavornet.

2. MJ. Alzueta, 2000 . Composicion de la grasa de la carne de ternera de las razas Pirenaica y Frisona y su influencia sobre la calidad nutritiva de la misma. PhD dissertation] . Pamplona, Spain: Universidad Publica de Navarra. 268 p.

3. BOE, 1993 . Condiciones sanitarias de produccion y comercializacion de carnes frescas . Real Decreto 147/1993 de 29 de enero. Boletin Oficial del Estado (12/3/93). Spain.

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