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