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EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES
D. G. OLSON, F. CAPORASO, R. W. MANDIGOVolume:
45
Year:
1980
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1980.tb04116.x
File:
PDF, 410 KB
english, 1980