Effects of pan-fried maturity on volatile flavor compounds and sensory quality of beef steaks

HUANG Jia, NI Cheng, JIA Hongfeng, YANG Qian, ZHANG Zhenyu, ZHANG Miao

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 305-316.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 305-316. DOI: 10.13995/j.cnki.11-1802/ts.034344

Effects of pan-fried maturity on volatile flavor compounds and sensory quality of beef steaks

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(5): 305-316 https://doi.org/10.13995/j.cnki.11-1802/ts.034344

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