Effect of moisture enhancement on sensory attributes, tenderness, and retail color of beef steaks from the rectus femoris.

被引：0
|
作者：
Kuber, P. S.
Radnuz, A. E.
Vieson, M. D.
Zerby, H. N.
Moeller, S. J.
Bard, J. L.
Naber, A. C.
Brueggemeier, K. M.
Dunlap, G. R.
Gwartney, B. L.
机构：
[1] Ohio State Univ, Columbus, OH 43210 USA
[2] Natl Cattlemens Beef Assoc, Centennial, CO USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2006年 / 84卷
关键词：
beef; moisture enhancement; palatability;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：57 / 58
页数：2
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