Tenderness, pH and acceptability of meat from podolian and Limousine x Podolian young bulls

Journal of Food Quality

Volumn 31, Issue 4, 2008, Pages 490-502

  Braghieri, A ^a   Carlucci, A ^b   Girolami, A ^a   Napolitano, F ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b Smell and Taste Association   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 49149094360     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2008.00214.x     Document Type: Article

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