Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
Jianying Li, Dong Min Han, Feng Huang, Chunhui Zhang
Topics & Concepts
FlavorFood scienceSteamingOdorChemistryCooking methodsElectronic noseTexture (cosmology)MathematicsMaterials scienceOrganic chemistryImage (mathematics)NanotechnologyComputer scienceArtificial intelligenceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesProtein Hydrolysis and Bioactive Peptides