Food research international (Ottawa, Ont.)
31229068
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described...
Over the years, technology has changed the way we produce and have access to our food through the development of applications, robotics, data analysis, and processing techniques. The implementation of these approaches by the food industry ensure qual...