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

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

Research output: Other contributionpeer-review

Original languageEnglish
PublisherInternational Congress of Meat Science and Technology
StatePublished - 2019

Fingerprint Dive into the research topics of 'Impacts of various dry-aging methods on meat quality and palatability attributes of beef loins from cull cow'. Together they form a unique fingerprint.

Cite this