Effect of Beef Packaging Method on Volatile Compounds Developed by Oven Roasting or Microwave Cooking

Author(s)

Mei-Fong King
Michael A. Matthews, University of South Carolina - ColumbiaFollow
Daniel C. Rule
Ray A, Field

Document Type

Article

Publication Info

Published in Journal of Agricultural and Food Chemistry, Volume 43, Issue 3, 1995, pages 773-778.

©Journal of Agricultural and Food Chemistry 1995, American Chemical Society.

King, M.F., Matthews, M. A., Rule, D. C., & Field, R. A. (1995). Effect of Beef Packaging Method on Volatile Compounds Developed by Oven Roasting or Microwave Cooking. Journal of Agricultural and Food Chemistry, 43 (3), 773-778. http://dx.doi.org/10.1021/jf00051a039

Rights

©Journal of Agricultural and Food Chemistry 1995, American Chemical Society.

King, M.F., Matthews, M. A., Rule, D. C., & Field, R. A. (1995). Effect of Beef Packaging Method on Volatile Compounds Developed by Oven Roasting or Microwave Cooking. Journal of Agricultural and Food Chemistry, 43 (3), 773-778. http://dx.doi.org/10.1021/jf00051a039