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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...

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Detalles Bibliográficos
Autores principales: Jung, Samooel, Jo, Cheorun, Kim, Il Suk, Nam, Ki Chang, Ahn, Dong Uk, Lee, Kyung Heang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597846/
https://www.ncbi.nlm.nih.gov/pubmed/26760934
http://dx.doi.org/10.5851/kosfa.2014.34.2.166