Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Publication date: Available online 3 June 2020Source: Meat ScienceAuthor(s): Huilin Cheng, Sumin Song, Eun-Young Jung, Jin-Yeon Jeong, Seon-Tea Joo, Gap-Don Kim
Source: Meat Science - Category: Food Science Source Type: research
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