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

Fingerprint Dive into the research topics of 'The Influence of Rate of Cooking, Cooking Temperature, and Degree of Doneness on Volatile Compounds Related with Flavor and Tenderness'. Together they form a unique fingerprint.

@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",

}