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.

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)145-154
JournalMeat Science
StatePublished - 2016

    Fingerprint

Cite this