The Influence of Rate of Cooking, Cooking Temperature, and Degree of Doneness on Volatile Compounds Related with Flavor and Tenderness

Sayani Mallick, Dale Woerner, MF Miller, JF Legako

Research output: Contribution to journal › Article

Cite this

@article{8f1086674d6a4aaea4669de4d565cc31,

title = "The Influence of Rate of Cooking, Cooking Temperature, and Degree of Doneness on Volatile Compounds Related with Flavor and Tenderness",

author = "Sayani Mallick and Dale Woerner and MF Miller and JF Legako",

year = "2019",

language = "English",

pages = "119----119",

journal = "Default journal",

publisher = "Current Opinion in Endocrinology Diabetes and Obesity",

}