The Influence of Spices on the Volatile Compounds of Cooked Beef Patty |
Jung, Samooel
(Department of Animal Science and Biotechbnology, Chungnam National University)
Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Kim, Il Suk (Department of Animal Resource Technology, Gyungnam National University of Science and Technology) Nam, Ki Chang (Department of Animal Science and Technology, Sunchon National University) Ahn, Dong Uk (Department of Animal Science and Technology, Sunchon National University) Lee, Kyung Heang (Department of Food and Nutrition, Korea National University of Transportation) |
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