Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability1
Wulf, D. M., Emnett, R. S., Leheska, J. M., Moeller, S. J.Volume:
80
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/2002.8071895x
Date:
July, 2002
File:
PDF, 113 KB
english, 2002