Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter (M. biceps femoris) and Forequarter (M. pectoralis profundus) Muscles
Keenan, D.F., Hayes, J.E., Kenny, T.A., Kerry, J.P.
Published in Journal of food quality (01.04.2016)
Published in Journal of food quality (01.04.2016)
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