|
KMID : 1007520050140030428
|
|
Food Science and Biotechnology
2005 Volume.14 No. 3 p.428 ~ p.432
|
|
|
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
|
|
Cho In-Hee
Lee Hyong-Joo
Kim Young-Suk
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
bulgogi, volatile compounds, meat flavor, heating methods, high vacuum sublimation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|