Development of a lexicon for beef flavor in intact muscle

Journal of Sensory Studies

Volumn 26, Issue 6, 2011, Pages 413-420

  Adhikari, Koushik ^a   Chambers IV, Edgar ^a   Miller, Rhonda ^b   Vázquez Araújo, Laura ^a   Bhumiratana, Natnicha ^a   Philip, Chrisly ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACADEMIC INSTITUTIONS; AGING PROCESS; BEEF TENDERNESS; CONSUMER ACCEPTANCE; COOKING METHODS; COOKING TEMPERATURES; END-POINT TEMPERATURE; FLAVOR LEXICONS; INDUSTRY NEEDS; QUALITY GRADE; STANDARD TOOLS; STORAGE TIME; UNITED STATES DEPARTMENT OF AGRICULTURES;

AGRICULTURE; CALCINATION;

MEATS;

EID: 82855165000     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00356.x     Document Type: Article

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