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Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts

✍ Scribed by Lepper-Blilie, A.N.; Berg, E.P.; Germolus, A.J.; Buchanan, D.S.; Berg, P.T.

Book ID: 122162897
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 228 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.08.002

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