Effect of aging time on volatile compounds, odor, and flavor of cooked beef from Pirenaica and Friesian bulls and heifers

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 916-922

  Gorraiz, C ^a   Beriain, M J ^a   Chasco, J ^a   Insausti, K ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Aging; Beef; Flavor; Volatile compounds

Indexed keywords

FRIESIA;

EID: 0036263021     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09428.x     Document Type: Article

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