Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks

Journal of Animal Science

Volumn 84, Issue 5, 2006, Pages 1221-1226

  Sitz, B M ^a   Calkins, C R ^a   Feuz, D M ^a   Umberger, W J ^a   Eskridge, K M ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Beef; Dry aging; Palatability; Wet aging

Indexed keywords

EID: 33748786030     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2006.8451221x     Document Type: Article

References (15)

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