Cite
HARVARD Citation
Colle, M. et al. (n.d.). Effects of ascorbic acid and rosemary extract on quality characteristics and sensory perception of extended aged beef. Meat science. pp. 141-. [Online].
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Colle, M. et al. (n.d.). Effects of ascorbic acid and rosemary extract on quality characteristics and sensory perception of extended aged beef. Meat science. pp. 141-. [Online].