Cite
HARVARD Citation
Gagaoua, M. et al. (n.d.). Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. Meat science. pp. 90-96. [Online].
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Gagaoua, M. et al. (n.d.). Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures. Meat science. pp. 90-96. [Online].