The influence of subcutaneous fat thickness and marbling on beef: Palatability and consumer acceptability
- 31 August 1996
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 29 (5-6), 513-520
- https://doi.org/10.1016/s0963-9969(96)00049-x
Abstract
No abstract availableKeywords
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