Can aging improve low-marbled beef? Effects of post-mortem aging time and type on palatability of low-marbled beef loins
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Published in | The National provisioner Vol. 230; no. 7; p. 14 |
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Main Authors | , , , |
Format | Magazine Article |
Language | English |
Published |
BNP Media
01.07.2016
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Subjects | |
Online Access | Get full text |
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ISSN: | 0027-996X 1938-3835 |
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