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Increasing postmortem aging time decreases color and flavor..:
Dietz, Garret J
;
Houser, Terry A
;
Gerlach, Bryce M
...
https://newprairiepress.org/kaesrr/vol0/iss1/72. , 2014
Link:
https://newprairiepress.org/kaesrr/vol0/iss1/72
RT Journal T1
Increasing postmortem aging time decreases color and flavor stability of top sirloin steaks (2014)
UL https://suche.suub.uni-bremen.de/peid=base-ftjnewprairiepr:oai:newprairiepress.org:kaesrr-1475&Exemplar=1&LAN=DE A1 Dietz, Garret J A1 Houser, Terry A A1 Gerlach, Bryce M A1 Adhikari, Koushik A1 Gonzalez, John M A1 Unruh, John A PB New Prairie Press YR 2014 K1 Cattlemen's Day K1 2014 K1 Kansas Agricultural Experiment Station contribution K1 no. 14-262-S K1 Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service) K1 1101 K1 Beef Cattle Research K1 2014 is known as Cattlemen's Day K1 Beef K1 Color K1 Shelf life K1 Flavor K1 Gluteus medius K1 Aging time K1 Animal Sciences K1 Other Animal Sciences JF https://newprairiepress.org/kaesrr/vol0/iss1/72 LK http://dx.doi.org/https://newprairiepress.org/kaesrr/vol0/iss1/72 DO https://newprairiepress.org/kaesrr/vol0/iss1/72 SF ELIB - SuUB Bremen
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