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pro vyhledávání: '"J. K. Janssen"'
Autor:
K. M. Cammack, K. R. Underwood, J. Hansen, J. K. Janssen, A. D. Blair, C. Kruse, J. K. Grubbs
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesThe objectives of this study were to: 1) compare the influence of postmortem aging on tenderness of striploin steaks from grain- and grass-finished bison, and 2) compare the influence of freezing on tenderness of striploin steaks from grain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26218bb88b8ce8576138af388fc87585
https://doi.org/10.22175/mmb.10687
https://doi.org/10.22175/mmb.10687
