Original language | English |
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Pages (from-to) | 119--119 |
Journal | Default journal |
State | Published - 2019 |
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