Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups
Authors:
- M.E.R. DuganMDM.E.R. Dugan
- J.L. AalhusJAJ.L. Aalhus
- L.L. GibsonLGL.L. Gibson
- 1 November 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 65 (3) , 1013-1019
Abstract
No abstract availableKeywords
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