articleMeat ScienceApr 30, 2007Closed access

A fresh look at meat flavor

CRChris R. Calkins JMJ. M. Hodgen

University of Nebraska–Lincoln

Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

622

total citations

FWCI: 24.05
Percentile: 100%
References: 109

Citations per year

Authors

2

Topics & keywords

Topics

Keywords

Flavor
Food science
Aroma
Myoglobin
Lipid oxidation
Chemistry
Polyunsaturated fatty acid
Raw meat

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