Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks

✍ Scribed by Carol L. Lorenzen; Vijay K. Davuluri; Koushik Adhikari; Ingolf U. Grün

• Book ID: 108826007
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 156 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb07114.x