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J.MEATSCI.2019.06.007
J.MEATSCI.2019.06.007
http://dx.doi.org/10.1016/J.MEATSCI.2019.06.007
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
P356
Q93122626-0279CED6-AE38-42CA-8D27-D3527A3C35AC
P356
J.MEATSCI.2019.06.007
http://dx.doi.org/10.1016/J.MEATSCI.2019.06.007