TENDERNESS ANALYSIS AND CONSUMER SENSORY EVALUATION OF OSTRICH MEAT FROM DIFFERENT MUSCLES AND DIFFERENT AGING TIMES
Open Access
- 1 September 1998
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 21 (5), 369-381
- https://doi.org/10.1111/j.1745-4557.1998.tb00529.x