Principal component analysis of consumer palatability scores of beef strip steaks in relation to trained panel descriptors, volatile flavor compounds, and fatty acid composition

✍ Scribed by Brown, T.R.; Legako, J.F.; Dinh, T.; Broadway, P.R.; Miller, M.F.; Adhikari, K.; Brooks, J.C.

• Book ID: 123107444
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 45 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.07.123