Eating quality of European beef assessed at five research institutes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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2. Guidelines for cooking and sensory evaluation of meat;AMSA,1978
3. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme
4. BS 5929 Part 1;BSI,1980
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