101 |
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Dry versus wet aging of beef: Retail cutting yields and consumersensory attribute evaluations of steaks from ribeyes, strip loins, and topsirloins from two quality grade groups:
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Laster, M.A.,Smith, R.D.,Nicholson, K.L.,Nicholson, J.D.W.,Miller, R.K.,Griffin, D.B.,Harris, K.B.,Savell, J.W.,
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ELSEVIER
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Meat science
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2008
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