Detalhe da pesquisa
1.
Evaluation of marbling and enhancement's abilities to compensate for reduced beef palatability at elevated degrees of doneness.
J Anim Sci
; 97(2): 669-686, 2019 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-30452653
2.
Palatability of beef chuck, loin, and round muscles from three USDA quality grades.
J Anim Sci
; 96(10): 4276-4292, 2018 Sep 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-30247687