Dry-aging effects on palatability of beef longissimus muscle

Journal of Food Science

Volumn 66, Issue 2, 2001, Pages 196-199

  Campbell, R E ^a   Hunt, M C ^a   Levis, P ^b   Chambers IV, E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Pillsbury Technology Center   (United States)

Author keywords

Beef; Dry aging; Flavor; Palatability; Sensory

Indexed keywords

EID: 0035009583     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb11315.x     Document Type: Article

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