Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics

Y. Lee, B. Lee, H. K. Kim, Y. K. Yun, S. J. Kang, K. T. Kim, B. D. Kim, E. J. Kim, Y. M. Choi

Research output: Contribution to journal › Article › peer-review

27 Scopus citations

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Food Science