Freezing Temperature and Thawing Methods in Sensory Quality of Beef Strip Loin Steaks
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| Veröffentlicht in: | Meat and muscle biology 2017-01, Vol.1 (3), p.6-6 |
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| container_title | Meat and muscle biology |
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| creator | Gomes, C. L. Silva, T. J. Silva, G. B. Ferreira, F. M. Valderrama, R. J. Pflanzer, S. B. Bolini, H. M. |
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| doi_str_mv | 10.22175/rmc2017.006 |
| format | Article |
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| ispartof | Meat and muscle biology, 2017-01, Vol.1 (3), p.6-6 |
| issn | 2575-985X 2575-985X |
| language | eng |
| recordid | cdi_crossref_primary_10_22175_rmc2017_006 |
| source | EZB-FREE-00999 freely available EZB journals; Directory of Open Access Journals |
| title | Freezing Temperature and Thawing Methods in Sensory Quality of Beef Strip Loin Steaks |
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