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Jose, C., & McGilchrist, P. (2022). ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4. Meat science, 183, . http://access.bl.uk/ark:/81055/vdc_100142312521.0x000042
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Jose, C., & McGilchrist, P. (2022). ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4. Meat science, 183, . http://access.bl.uk/ark:/81055/vdc_100142312521.0x000042