Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging Regimes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07208.x/fullpdf
Reference42 articles.
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