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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 (Utama DT), Ki Ho Baek (Baek KH), Hae Seong Jeong (Jeong HS), Seok Ki Yoon (Yoon SK), Seon-Tea Joo (Joo ST), Sung Ki Lee (Lee SK)
Asian-Australas J Anim Sci. 2018;31(2):293-300. Published online 2017 Jul 6 DOI: https://doi.org/10.5713/ajas.17.0217
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