Sensory Factors Contributing to the Identification of the Animal Species of Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb11008.x/fullpdf
Reference3 articles.
1. Wagyu beef aroma in Wagyu (Japanese Black Cattle) beef preferred by the Japanese over imported beef;Matsuishi;Anim Sci J,2001
2. Components contributing to the improvement of meat taste during storage;Nishimura;Agric Biol Chem,1988
3. Simulation of retronasal aroma using a modified head-space technique: Investigating the effects of saliva, temperature, shearing, and oil on flavor release;Roberts;J Agric Food Chem,1995
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