Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers
Keisuke Sasaki, Michiyo Motoyama, Jumpei Yasuda, Tadashi Yamamoto, Mika Oe, Takumi Narita, Mai Imanari, Shinobu Fujimura, Mitsuru MitsumotoVolume:
86
Année:
2010
Langue:
english
DOI:
10.1016/j.meatsci.2010.05.028
Fichier:
PDF, 529 KB
english, 2010