Effect of Cooking Method on Beef Flavour Marker Compounds

in 63rd International Congress of Meat Science and Technology
Autor:innen:
I. Wojtasik-Kalinowska 1Warsaw University of Life Sciences (WULS-SGGW), Department of Technique and Food Development. Faculty of Human Nutrition and Consumer Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland

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L.J. Farmer 2Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, UK

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R. Polkinghorne 3Birkenwood Pty Ltd, 461 Timor Rd, Murrurundi, NSW 2338, Australia; linda.farmer@afbini.gov.uk

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T.D.J. Hagan 2Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, UK

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A.W. Gordon 2Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast, UK

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A. Półtorak 1Warsaw University of Life Sciences (WULS-SGGW), Department of Technique and Food Development. Faculty of Human Nutrition and Consumer Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland

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A. Wierzbicka 1Warsaw University of Life Sciences (WULS-SGGW), Department of Technique and Food Development. Faculty of Human Nutrition and Consumer Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland

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Art:
Kapitel
Seiten:
889–890
DOI:
https://doi.org/10.3920/9789086868605_399

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