TY  - JOUR 
AU  - Beriain, María José
AU  - Gómez Bastida, Inmaculada
AU  - García, Susana
AU  - Urroz, José Carlos
AU  - Diéguez, Pedro María
AU  - Ibáñez, Francisco C.
PY  - 2024
UR  - http://hdl.handle.net/10259/10314
AB  - The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass...
LA  - eng
PB  - MDPI
KW  - Alternative fuel
KW  - Thermal treatment
KW  - Odor compounds
KW  - PAHs
KW  - Safety
KW  - Alimentos
KW  - Food
KW  - Alimentos-Composición
KW  - Food-Composition
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
TI  - Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds
DO  - 10.3390/foods13152443
T2  - Foods
VL  - 13
M2  - 2443
ER  -