Key Aroma Compounds in Smoked Cooked Loin-Reference-Cited by-同舟云学术

Key Aroma Compounds in Smoked Cooked Loin

Published:2018-03-24 Issue:14 Volume:66 Page:3683-3690
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kosowska Monika¹²^ORCID,Majcher Małgorzata A.³,Jeleń Henryk H.³,Fortuna Teresa¹

Affiliation:

1. Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, ulica Balicka 122, 30-149 Kraków, Poland

2. Regis, Limited, ulica Sławka 3a, 30-633 Kraków, Poland

3. Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ulica Wojska Polskiego 31, 60-624 Poznań, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05996

Reference43 articles.

1. Food and Agriculture Organization of the United Nations (FAO). FAOSTAT; FAO: Rome, Italy, 2016; http://www.fao.org/faostat/en/.

2. Central Statistical Office (GUS). Rocznik Statystyczny Rolnictwa 2014; GUS: Warsaw, Poland, 2014.

3. Demographics and beef preferences affect consumer motivation for purchasing fresh beef steaks and roasts

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