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 journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.'. Together they form a unique fingerprint.

Agriculture & Biology