Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Diana I. Clark"'
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
Many artisanal meat professionals believe that the microbial populations on the outer crust of dry-aged beef contribute to variation in sensory profiles; however, to date there is minimal information about the microbes themselves that grow on commerc
Externí odkaz:
https://doaj.org/article/98160106d91847ddbfa0582e9ded22ff
Autor:
Sierra Marie Jepsen, Jessie B. Van Buren, Brooklyn S. Epperson, Mikayla L. Heimbuch, Kayleen F. Oliver, James A. Nasados, Michael J. Colle, Diana I. Clark, Phillip D. Bass
Publikováno v:
Meat and Muscle Biology. 7
Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of single-muscle cuts. Extensive profiling for individual muscle portions of the NAMI #184 beef top sirlo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b56acc580793209f8b17d3962c9a9949
https://doi.org/10.22175/mmb.15717
https://doi.org/10.22175/mmb.15717
Autor:
Rachel Capouya, Phillip D. Bass, Thomas K. Mitchell, Rachel D. Capouya, Daniel L. Clark, Diana I. Clark
Publikováno v:
Meat and Muscle Biology. 4
Many artisanal meat professionals believe that the microbial populations on the outer crust of dry-aged beef contribute to variation in sensory profiles; however, to date there is minimal information about the microbes themselves that grow on commerc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::359cbb510c5155e12859d6f94d9be638
https://doi.org/10.22175/mmb.10373
https://doi.org/10.22175/mmb.10373