Grilling temperature effects on tenderness, juiciness,...

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Meat Science 2018 / 11

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

Wall, Kayley R., Kerth, Chris R., Miller, Rhonda K., Alvarado, Christine
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.11.009
Date:
November, 2018
File:
PDF, 438 KB
english, 2018
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