Open AccessEvaluating consumer acceptability of various muscles from the beef chuck and rib1
Author(s) -
A. C. Kukowski,
R. J. Maddock,
D. M. Wulf
Publication year - 2004
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/ansci/82.2.521
Subject(s) - tenderness , palatability , longissimus thoracis , flavor , zoology , longissimus , food science , mathematics , chemistry , biology
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