Oxidative Stability and Sensory Attributes of Prerigor...

Journal of Food Science 2000 Vol. 65; Iss. 8

Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak

J.Y. Wu, E.W. Mills, W.R. Henning
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Volume:
65
Year:
2000
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.2000.tb10616.x
File:
PDF, 107 KB
english, 2000
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