Changes in eating quality of Chinese braised beef produced from three different muscles
Zihan Zhang, Hongxia Sun, Junmei Liu, Hong Zhang, Feng Huang
Topics & Concepts
Food scienceFlavorTexture (cosmology)MathematicsSignificant differenceChemistryComputer scienceImage (mathematics)StatisticsArtificial intelligenceMeat and Animal Product QualitySensory Analysis and Statistical MethodsAgriculture Sustainability and Environmental Impact