Impacts of various dry-aging methods on meat quality and palatability attributes of beef loins from cull cow

Derico Setyabrata, S Xue, T Cramer, K Vierck, Jerrad Legako, Y. H. Kim

Research output: Other contributionpeer-review

Original languageEnglish
PublisherReciprocal Meats Conference
StatePublished - 2019

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