Título:	Volatile compounds profile in aged beef using lipidic sources coatings.
Autoria:	NASSU, R. T. FRANCISCO, V. C. SOUZA, J. H. R. PFLANZER, S. B.
Afiliação:	RENATA TIEKO NASSU, CPPSE; VANESSA C. FRANCISCO, SÃO PAULO STATE UNIVERSITY; JONATÃ H. R. SOUZA, STATE UNIVERSITY OF CAMPINAS; SÉRGIO B. PFLANZER, STATE UNIVERSITY OF CAMPINAS.
Ano de publicação:	2023
Referência:	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 69., 2023, Padova, Italy. Proceedings... Padova, Italy: ICOMST, 2023.
Conteúdo:	Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking.
Palavras-chave:	Formation of meat aroma Meat flavor Proteolysis reactions Lipid oxidation reaction Meat aging process Butter aging Different lipid sources
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em anais de congresso (CPPSE)