Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

K E McMurtrie, C R Kerth, Christy Bratcher, P A Curtis, B Smith

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)747-54
JournalDefault journal
StatePublished - Mar 1 2012

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