Influence of Cook Method and Degree of Doneness on Aromatic Volatiles in Flap and Skirt Steaks

CA Pena, HL Laird, ML Bamsey, RK Miller, D Gredell, Dale Woerner, CR Kerth

Research output: Other contribution › peer-review

Original language	English
Publisher	American Meat Science Association
Volume	2
State	Published - 2019

Cite this

@misc{2e190b7b173c411db21e8993ecbad47c,

title = "Influence of Cook Method and Degree of Doneness on Aromatic Volatiles in Flap and Skirt Steaks",

author = "CA Pena and HL Laird and ML Bamsey and RK Miller and D Gredell and Dale Woerner and CR Kerth",

year = "2019",

language = "English",

volume = "2",

publisher = "American Meat Science Association",

type = "Other",

}