Variation in flavor and textural descriptions of cooked steaks from bovine m. longissimus thoracis et lumborum from different production and aging regimes
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 4 (2005), p. S309-316 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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| 100 | 1 | # | |a Bruce, Heather L. |
| 245 | 1 | 0 | |a Variation in flavor and textural descriptions of cooked steaks from bovine m. longissimus thoracis et lumborum from different production and aging regimes |
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| 700 | 1 | # | |a Leppard, Philip |
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