The Influence of Time and Temperature at Carcass Boning on the Consumer Assessment of Eating Quality of New Zealand Beef

Crownover, R. D.; Garmyn, A. J.; Rathmann, R. J.; Bernhard, B. C.; Miller, M. F.; Polkinghorne, R. J.

doi:10.22175/rmc2016.100

Meat and Muscle Biology

2017

DOI: 10.22175/rmc2016.100

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The Influence of Time and Temperature at Carcass Boning on the Consumer Assessment of Eating Quality of New Zealand Beef

R. D. Crownover¹,

A. J. Garmyn²,

R. J. Rathmann³

et al.

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The Influence of Time and Temperature at Carcass Boning on the Consumer Assessment of Eating Quality of New Zealand Beef

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