Exploring the relationships between consumer palatability...

Meat Science 2014 / 01 Vol. 96; Iss. 1

Exploring the relationships between consumer palatability ranking and fatty acid composition of beef strip steaks with various intramuscular fat contents

Woolley⁎, L.D., Brooks, J.C., Corbin, C.H., Garmyn, A.J., Legako, J.F., Dinh, T.T., Miller, M.F.
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Volume:
96
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.07.097
Date:
January, 2014
File:
PDF, 58 KB
english, 2014
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