Cite
HARVARD Citation
Kilgannon, A. et al. (2019). The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads. Meat science. pp. 23-32. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Kilgannon, A. et al. (2019). The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads. Meat science. pp. 23-32. [Online].