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 journalArticlepeer-review

Fingerprint Dive into the research topics of '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.'. Together they form a unique fingerprint.

Agriculture & Biology