The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness
S.R. Rymill, J.M. Thompson and D.M. Ferguson
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of intramuscular fat percentage on the sensory evaluation of beef cooked by different methods to two degrees of doneness
S.R. Rymill, J.M. Thompson and D.M. Ferguson