Cite
HARVARD Citation
Naqvi, Z. et al. (2021). Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals. Meat science. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Naqvi, Z. et al. (2021). Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals. Meat science. p. . [Online].