Flavor characteristics of hanwoo beef in comparison with other korean foods

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was p...

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Publié dans:	Asian-Australasian journal of animal sciences. - 1998. - 25(2012), 3 vom: 24. März, Seite 435-46
Auteur principal:	Van Ba, Hoa (Auteur)
Autres auteurs:	Ryu, Kyeong-Seon, Inho, Hwang
Format:	Article en ligne
Langue:	English
Publié:	2012
Accès à la collection:	Asian-Australasian journal of animal sciences
Sujets:	Journal Article Chungukjang Doenjang Hanwoo Beef Sesame Oil Volatile Flavor Component