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Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts

Iliani Patinho; Cecylyana Leite Cavalcante; Erick Saldaña; Mohammed Gagaoua; Jorge H. Behrens; Carmen J. Contreras-Castillo
Food Research International · Vol. 175 · pp. 113778 · 2024

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume175
Pages113778
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2023.113778
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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