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pro vyhledávání: '"Ray R. Riley"'
Autor:
McKensie K. Harris, Ray R. Riley, Ashley N. Arnold, Rhonda K. Miller, Davey B. Griffin, Kerri B. Gehring, Jeffrey W. Savell
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 46-52 (2017)
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets ( = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were
Externí odkaz:
https://doaj.org/article/5a1ce73a01b748eda5f9080f735c4437
Autor:
Ashley N. Arnold, Davey B. Griffin, Jeffrey W. Savell, Kerri Gehring, McKensie K. Harris, Ray R. Riley, Rhonda K. Miller
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1 (2017)
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were
Externí odkaz:
https://doaj.org/article/9f28fca8279241c797b74a7179a0147f
Autor:
Rhonda K. Miller, Davey B. Griffin, Jeffrey W. Savell, A. N. Arnold, M. K. Harris, Ray R. Riley, Kerri B. Gehring
Publikováno v:
Meat and Muscle Biology, Vol 1, Iss 1, Pp 46-52 (2017)
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c49ce408cb200522382df2caa47c728
https://doi.org/10.22175/mmb.9444
https://doi.org/10.22175/mmb.9444