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 journalArticle

Original languageEnglish
Pages (from-to)119--119
JournalDefault journal
StatePublished - 2019

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