Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations
Kerth, Chris R., Harbison, Amanda L., Smith, Stephen B., Miller, Rhonda K.Volume:
104
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2015.01.014
Date:
June, 2015
File:
PDF, 739 KB
english, 2015