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 contribution › peer-review

Original language	English
Publisher	International Congress of Meat Science and Technology
State	Published - 2019

Cite this

@misc{51075dd3461245e1b3b9399f07f0d2c4,

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

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

year = "2019",

language = "English",

publisher = "International Congress of Meat Science and Technology",

type = "Other",

}