Muscle fibre type composition influences the formation of odour-active volatiles in beef
Zhenzhao Li, Minh Ha, Damian Frank, Melindee Hastie, Robyn D. Warner
Topics & Concepts
ChemistryFlavourFood scienceComposition (language)Lipid oxidationAntioxidantBiochemistryLinguisticsPhilosophyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBee Products Chemical Analysis