Cite
HARVARD Citation
Iida, F. et al. (n.d.). Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle. Meat science. pp. 46-51. [Online].
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Iida, F. et al. (n.d.). Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle. Meat science. pp. 46-51. [Online].