Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
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DOI: 10.3390/foods12101929
Abstract: This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat–lean ratios before and during consumption, respectively. In total, 67 volatile… read more here.
Keywords: volatile compounds; mutton shashliks; lean ratios; compounds mutton ... See more keywords