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Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat
3小时前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
3小时前
已完结
Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
4小时前
已完结
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
4小时前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
4小时前
已完结
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