The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef
Benjamin W.B. Holman, Alaa El‐Din A. Bekhit, Yanwei Mao, Yimin Zhang, David Hopkins
Topics & Concepts
AgeingShelf lifeAnimal scienceMoistureFood scienceChemistryBiologyOrganic chemistryGeneticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyBee Products Chemical Analysis