Cite
HARVARD Citation
Ha, M. et al. (2019). Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan. Food research international. p. . [Online].
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Ha, M. et al. (2019). Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan. Food research international. p. . [Online].