The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis.
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| Title: | The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis. |
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| Authors: | Wojtasik-Kalinowska, Iwona1, agnieszka_wierzbicka@sggw.edu.pliwona_wojtasik-kalinowska@sggw.edu.pl, Farmer, Linda J.2, alan.gordon@afbini.gov.uk, Hagan, Terence D. J.2, Gordon, Alan W.2, Polkinghorne, Rod3, rod.polkinghorne@gmail.com, Pogorzelski, Grzegorz4, g.pogorzelski@igbzpan.pl, Wierzbicka, Agnieszka1, andrzej_poltorak@sggw.edu.pl, Poltorak, Andrzej1 |
| Source: | Applied Sciences (2076-3417); Jun2024, Vol. 14 Issue 11, p4477, 19p |
| Database: | Applied Science & Technology Source |
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| ISSN: | 20763417 |
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| DOI: | 10.3390/app14114477 |
