Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
OBJECTIVE: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis)
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 31(2018), 2 vom: 25. Feb., Seite 293-300
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| 1. Verfasser: |
Utama, Dicky Tri
(VerfasserIn) |
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| Weitere Verfasser: |
Baek, Ki Ho,
Jeong, Hae Seong,
Yoon, Seok Ki,
Joo, Seon-Tea,
Lee, Sung Ki |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Cooking Method
Core Temperature
Hanwoo
Inosinic Acid
Lipid Oxidation
Volatile |
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