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pro vyhledávání: '"J. B. VanBuren"'
Autor:
K. J. Puga, J. B. VanBuren, J. A. Nasados, B. J. Buseman, P. D. Bass, K. Insausti, M. J. Colle
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesThe study objectives were to compare the deep (D) vs. superficial (S) portions of the beef top round (NAMI #169A PSO1), semimembranosus (SM) muscle, for tenderness, lipid oxidation, and color.Materials and MethodsTo simulate the retail sett
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a357847b2f4665777d69c8ae451d7848
https://doi.org/10.22175/mmb.10706
https://doi.org/10.22175/mmb.10706
