Cite
HARVARD Citation
Legako, J. et al. (n.d.). Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. Meat science. pp. 291-300. [Online].
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Legako, J. et al. (n.d.). Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. Meat science. pp. 291-300. [Online].