Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumbolum

Research output: Contribution to journal › Journal article › peer-review

Original language	Korean
Journal	Korean Journal for Food Science of Animal Resources
State	Published - 2010.06.1

Cite this

@article{a23f95e10bd04a0db1c6c9521ba438cf,

title = "Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumbolum",

author = "Choe, \{Ho Sung\} and Inho Hwang",

year = "2010",

month = jun,

day = "1",

language = "Korean",

journal = "Korean Journal for Food Science of Animal Resources",

issn = "1225-8563",

}