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Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience
The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted...
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| Wydane w: | Transl Anim Sci |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Oxford University Press
2018
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7200910/ https://ncbi.nlm.nih.gov/pubmed/32704687 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/tas/txx008 |
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