Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content
Hunt, M.R., Legako, J.F., Dinh, T.T.N., Garmyn, A.J., O'Quinn, T.G., Corbin, C.H., Rathmann, R.J., Brooks, J.C., Miller, M.F.Volume:
116
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.02.010
Date:
June, 2016
File:
PDF, 386 KB
english, 2016
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