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Results 1-1 of 1 (Search time: 0.003 seconds).
Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks
open access
Lee, In Young; Kim, Boram;
Joo, Nami
Article
Issue Date
2022
Citation
FOODS, v.11, no.14
Publisher
MDPI
1
Discover
Author
Kim, Boram
1
Lee, In Young
1
Subject
EVOLUTION
1
FATTY-ACID
1
FREE AMINO-ACIDS
1
LAMB
1
MAILLARD REACTION
1
Maillard reaction
1
MEAT
1
PROTEINS
1
reverse searing
1
searing
1
.
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Article
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ENG
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