Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks
- 31 August 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 73 (4), 680-686
- https://doi.org/10.1016/j.meatsci.2006.03.013
Abstract
No abstract availableKeywords
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