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82 Electrical conductivity and cooking loss of beef loins and ground beef
Electrical conductivity and cooking loss of beef loins and ground beef. S. P. Martinez, C. R. Richardson, T. Jin, and C. S. Mesquita, Texas State University, San Marcos. Appraisal of beef tenderness and overall quality assessment by consumers may be variable. In this study, two sources of beef loins...
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| 發表在: | J Anim Sci |
|---|---|
| Main Authors: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Oxford University Press
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6663762/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz053.062 |
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