Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes

✍ Scribed by A. Chávez; E. Pérez; M.S. Rubio; R.D. Méndez; E.J. Delgado; D. Díaz

• Book ID: 116738529
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 455 KB
• Volume: 91
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2012.01.010