The Influence of Spices on the Volatile Compounds of Cooked Beef Patty
The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of...
| Main Authors: | , , , , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
Korean Society for Food Science of Animal Resources
2014
|
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597846/ |