Open AccessMeat Quality, Aroma Profile and Consumer Preference of Dry-Aged Beef
Author(s) -
V. C. Francisco,
R. R. Túllio,
C. R. Marcondes,
Sérgio Bertelli Pflanzer,
R. T. Nassu
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0058
Subject(s) - tenderness , food science , aroma , flavor , chemistry , dry matter , zoology , biology
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