Assessment of volatele compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and tgheir relationships with consumer palatablitiy scores and intramuscular fat content.

Markus Miller

Assessment of volatele compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and tgheir relationships with consumer palatablitiy scores and intramuscular fat content.

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	145-154
Journal	Meat Science
State	Published - 2016

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@article{f3c813463a00449993239c626cac55b9,

title = "Assessment of volatele compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and tgheir relationships with consumer palatablitiy scores and intramuscular fat content.",

author = "Markus Miller",

year = "2016",

language = "English",

pages = "145--154",

journal = "Meat Science",

}