Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat
- 30 September 1998
- journal article
- Published by Elsevier in Meat Science
- Vol. 50 (1) , 55-72
- https://doi.org/10.1016/s0309-1740(98)00016-3
Abstract
No abstract availableKeywords
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