연구동향 분석

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Utama, Dicky Tri Baek, Ki Ho Jeong, Hae Seong Yoon, Seok Ki Joo, Seon-Tea Lee, Sung Ki 2018년

논문상세정보
인용/피인용
' Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 축산
  • Cooking Method
  • Core Temperature
  • Inosinic Acid
  • Lipid Oxidation
  • Volatile
  • hanwoo
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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