Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts
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| Description | scientific article published on November 9, 2011 |
| Author/s |
author: Chris R Kerth |
| Publication date | November 9, 2011 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309174011003615?httpAccept=text/xml |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |