Cite
HARVARD Citation
Dinh, T. et al. (2018). Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor. Meat science. pp. 122-130. [Online].
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Dinh, T. et al. (2018). Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor. Meat science. pp. 122-130. [Online].