Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level
Crossref DOI link: https://doi.org/10.1007/s12161-014-0031-4
Published Online: 2014-11-08
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tian, Huaixiang
Li, Fenghua
Qin, Lan
Yu, Haiyan
Ma, Xia
Text and Data Mining valid from 2014-11-08