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Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

Chris Kerth1

  • 1Meat Science Section, Texas A&M University, Department of Animal Science, 2471 TAMU, College Station, TX 77843, USA.

Meat Science
|March 4, 2016
PubMed

Keywords:
Aroma compoundsBeefCookery temperatureGC/MSOlfactorySteak thickness

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