Relationship between volatile compounds in fat from forage and grain-fed beef and sensory characteristics of steaks and roasts
H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Relationship between volatile compounds in fat from forage and grain-fed beef and sensory characteristics of steaks and roasts
H.B. Hedricks, M.E. Bailey, H.P. Dupuy and M.G. Legendre