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 contribution › peer-review

Original language	English
Publisher	Reciprocal Meats Conference
State	Published - 2019

Cite this

@misc{a762366855334ecaacba018042089271,

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

author = "Derico Setyabrata and S Xue and T Cramer and K Vierck and Jerrad Legako and Kim, {Y. H.}",

year = "2019",

language = "English",

publisher = "Reciprocal Meats Conference",

type = "Other",

}