Article
Utama, D.; Baek, Ki; Jeong, H.; Yoon, S.; Joo, S.; Lee, S.
Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
Source: ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Year published: 2018 y.
Volume: 31, 2
Pages: p. 293-300
Libraries: TUN
Signature: Б 482

Keywords: cooking method
















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