Open AccessConsumer Acceptability and Willingness-To-Pay of Cooked Beef Bratwurst Sausage Formulated With Pre- or Post-Rigor Beef
Author(s) -
Anuraj T. Sukumaran,
A. J. Holtcamp,
M. Wes Schilling,
Jack Ellington,
Kalyn T. Coatney,
T. T. N. Dinh
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.002
Subject(s) - food science , aroma , flavor , steaming , chemistry , mathematics
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