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J.MEATSCI.2016.07.026
J.MEATSCI.2016.07.026
http://dx.doi.org/10.1016/J.MEATSCI.2016.07.026
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.
P356
Q39512592-1E7F137E-31EF-41E6-B961-2DE720F41DD3
P356
J.MEATSCI.2016.07.026
http://dx.doi.org/10.1016/J.MEATSCI.2016.07.026