المؤلفون: Christina E. Bakker, Samantha R. Egolf, Lydia M. O’Sullivan, Ryan B. Cox, Heather R. Rode-Atkins, Amanda D. Blair, Keith R. Underwood, J. Kyle Grubbs

المصدر: Foods, Vol 13, Iss 6, p 961 (2024)

مصطلحات موضوعية: beef, consumer sensory, Denver cut, eye of round, hot carcass weight, strip steak, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/6/961; https://doaj.org/toc/2304-8158; https://doaj.org/article/642bf679b5d34e409bfa20ff9e7a0675

الاتاحة: https://doi.org/10.3390/foods13060961
https://doaj.org/article/642bf679b5d34e409bfa20ff9e7a0675