Effect of aging method on tenderness and consumer sensory evaluation of beef strip loin and rib steaks

被引：0
|
作者：
Arseneau, J. D. [1 ]
Selby, T. L. [1 ]
Claeys, M. C. [1 ]
Forrest, J. C. [1 ]
Linton, R. H. [1 ]
Lemenager, R. P. [1 ]
机构：
[1] Purdue Univ, W Lafayette, IN 47907 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2004年 / 82卷
关键词：
beef; carcass; aging;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：57 / 57
页数：1
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