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Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

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

Book ID: 122817097
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 58 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.07.111

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