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Meat Science 2019 / 6

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations

Holman, Benjamin W.B., Ponnampalam, Eric N., Kilgannon, Ashleigh K., Collins, Damian, Plozza, Tim, Hopkins, David L.
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.107876
Date:
June, 2019
File:
PDF, 739 KB
english, 2019
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