Effects of extending aging on biochemical properties of dark cutting beef

Autor:	A.R. English, G.G. Mafi, D.L. VanOverbeke, G. Xiaoping, U. Desilva, R. Ramanathan
Rok vydání:	2016
Předmět:	Animal science 0402 animal and dairy science 04 agricultural and veterinary sciences Food science Biology 040201 dairy & animal science Food Science
Zdroj:	Meat Science. 112:171
ISSN:	0309-1740
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d4f3d4e553dcfa1b4ca796eb3a0bb004 https://doi.org/10.1016/j.meatsci.2015.08.158 Zobrazit plný text záznamu Full Text from ScienceDirect