Effects of Dry-Aging on Color and Oxidation Stabilities of Beef Loins

2017

Setyabrata, D. | Kim, H.-W. | Berger, J. | Zuelly, S. | Kim, Y. H. B.


书目信息
Meat and muscle biology
1 2 页码 168 - 168 ISSN 2575-985X
出版者
American Meat Science Association
其它主题
Beef carcasses; Beef quality; Longissimus muscle; Butcher shops; Thiobarbituric acid-reactive substances; Least squares; Meat aging; Loins (meat cut); Films (materials)
语言
英语
注释
Epub
类型
Journal Article; Text

2024-02-28
MODS