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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee
Asian-Australas J Anim Sci. 2018;31(2):293-300.   Published online July 6, 2017
DOI: https://doi.org/10.5713/ajas.17.0217

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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
Asian-Australasian Journal of Animal Sciences. 2018;31(2):293-300   Crossref logo
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Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat
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Lipid oxidation in chicken as affected by cooking and frozen storage
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The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast
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