The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Samooel Jung(Dept. of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University,)
Cheorun Jo(Dept. of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University,)
Il Suk Kim(Dept. of Animal Resource Technology, Gyungnam National University of Science and Technology)
Ki Chang Nam(Dept. of Animal Science and Technology, Sunchon National University)
Dong Uk Ahn(Dept. of Animal Science and Technology, Sunchon National University)
Kyung Heang Lee(Dept. of Food and Nutrition, Korea National University of Transportation)

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