Open AccessEffects of Enhancement Techniques on Physical And Chemical Properties of Beef Flanks
Author(s) -
C. T. Perkins,
S. Morrow,
N. C. Hardcastle,
J. C. Brooks,
A. J. Garmyn,
Mark F. Miller
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0044
Subject(s) - palatability , brine , chemistry , food science , moisture , longissimus dorsi , flank , medicine , anatomy , organic chemistry