Original language | English |
---|---|
Pages (from-to) | 122-130 |
Journal | Default journal |
State | Published - 2018 |
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor
Research output: Contribution to journal › Article
Research output: Contribution to journal › Article
Original language | English |
---|---|
Pages (from-to) | 122-130 |
Journal | Default journal |
State | Published - 2018 |