Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan
Ha, Minh, McGilchrist, Peter, Polkinghorne, Rod, Huynh, Long, Galletly, Joanne, Kobayashi, Kuniyuki, Nishimura, Takanori, Bonney, Steve, Kelman, Khama R., Warner, Robyn D.
Published in Food research international (01.11.2019)
Published in Food research international (01.11.2019)
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