Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag-Reference-Cited by-同舟云学术

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag

Published:2014-02 Issue:2 Volume:96 Page:661-666
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Stenström Helena,Li Xin,Hunt Melvin C.,Lundström Kerstin

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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4. Dry-aging effects on palatability of beef longissimus muscle;Campbell;Journal of Food Science,2001

5. Council regulation determining the community scale for the classification of carcasses of adult bovine animals;Commission of the European Communities,2005

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