Cite
MLA Citation
T.T.N. Dinh et al.. “Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor.” Meat science, vol. 146, 2018, pp. 122–130. http://access.bl.uk/ark:/81055/vdc_100068798866.0x000044
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T.T.N. Dinh et al.. “Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor.” Meat science, vol. 146, 2018, pp. 122–130. http://access.bl.uk/ark:/81055/vdc_100068798866.0x000044