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, C. L. Bratcher, P. A. Curtis, B. Smith

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

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Agriculture & Biology

Medicine & Life Sciences