Establishment of a Tenderness Screening Index for Beef Cuts Using Instrumental and Sensory Texture Evaluations

AuthID
 P-010-24Q
5
Author(s)
Ricardo-Rodrigues, S
·
Laranjo, M
·
Potes, ME
·
Tipo de Documento
Article
Year published
2024
Publicado
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 35, Páginas: 100889 (6)
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Publication Identifiers
SCOPUS: 2-s2.0-85186101197
Wos: WOS:001199117500001
Source Identifiers
ISSN: 1878-450X
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