Open AccessEvaluation of Lamb Carcass Quality Characteristics in Relation to Consumer Sensory Scores
Author(s) -
M. R. Phelps,
A. J. Garmyn,
J. C. Brooks,
M. F. Miller
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.013
Subject(s) - marbled meat , tenderness , palatability , intramuscular fat , longissimus , loin , zoology , flavor , food science , mathematics , chemistry , biology
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