Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07114.x/fullpdf
Reference23 articles.
1. Acree T Arn H. 1997 Flavornet. Geneva, N.Y. Available from http://www.nysaes.cornell.edu/flavornet/chem.html
2. Marbling, fat trim, and doneness effects on sensory attributes, cookingloss, and composition of cooked beefsteaks;Akinwunmi;J Food Sci,1993
3. Consumer evaluation of beef of known categories of tenderness;Boleman;J Anim Sci,1997
4. Sensory and cookingproperties of beef steaks and roasts cooked with and without fat;Coleman;J Food Sci,1988
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