Project Details
| Status | Not started |
|---|
Using Rapid Evaporative Ionization Mass Spectrometry (REIMS) as a novel, minimally invasive, real time method for characterization of metabolic variation contributing to flavor, tenderness, and color stability of beef
- Brooks, Chance (Other)
- Echeverry, Alejandro (Other)
- Legako, Jerrad (Other)
- Woerner, Dale (Other)