The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality

von Ismail, Ishamri
Veröffentlicht in: Asian-Australasian journal of animal sciences (2019)

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

von Utama, Dicky Tri
Veröffentlicht in: Asian-Australasian journal of animal sciences (2018)