"Effect of Beef Packaging Method on Volatile Compounds Developed by Oven Roasting or Microwave Cooking" by Mei-Fong King

Selected Works of Michael A. Matthews

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Effect of Beef Packaging Method on Volatile Compounds Developed by Oven Roasting or Microwave Cooking

Journal of Agricultural and Food Chemistry

Mei-Fong King
Michael A Matthews, University of South Carolina - Columbia
Daniel C. Rule
Ray A, Field

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Publication Date

3-1-1995

Document Type

Article

Disciplines

Chemical Engineering and
Engineering

Rights

King, M.F., Matthews, M. A., Rule, D. C., & Field, R. A. (1995). Effect of Beef Packaging Method on Volatile Compounds Developed by Oven Roasting or Microwave Cooking. Journal of Agricultural and Food Chemistry, 43 (3), 773-778. http://dx.doi.org/10.1021/jf00051a039

Citation Information

Mei-Fong King, Michael A Matthews, Daniel C. Rule and Ray A, Field. "Effect of Beef Packaging Method on Volatile Compounds Developed by Oven Roasting or Microwave Cooking" Journal of Agricultural and Food Chemistry Vol. 43 Iss. 3 (1995) p. 773 - 778
Available at: http://works.bepress.com/michael-matthews/26/