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The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

201416 citationsJournal Articlebronze Open Access

Authors

Samooel Jung · Chungnam National University

Cheorun Jo · Seoul National University

Il Suk Kim · Gyeongnam National University of Science and Technology

Ki‐Chang Nam · Sunchon National University

Kyung Heang Lee · Korea National University of Transportation

Topics & Keywords

Meat and Animal Product Quality Fermentation and Sensory Analysis Food Quality and Safety Studies

Publication Details

Published in: Korean Journal for Food Science of Animal Resources

Volume 34, Issue 2, pp. 166-171

DOI: 10.5851/kosfa.2014.34.2.166

Field-Weighted Citation Impact: 0.43

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty | Researchclopedia