Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3), 533-536
- https://doi.org/10.1111/j.1365-2621.1987.tb06668.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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