Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins - Concepedia

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Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins

81

Citations

33

References

2016

Year

Yuan H. Brad Kim, Brandon M. Meyers, Hyun‐Wook Kim, Andrea M. Liceaga, R. P. Lemenager

NutritionBeef LoinsAnimal ScienceAnimal ProductionFood QualityMeat QualityStepwise Dry/wet-agingMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

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