Effect of tumbling and antioxidant marinating on the tenderness and nutritional qualities of intermediate tenderness beef cuts from grass-fed crossbreds
Origin | Files produced by the author(s) |
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Origin | Files produced by the author(s) |
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Corinne CHAZEIX : Connect in order to contact the contributor
https://hal.inrae.fr/hal-04189716
Submitted on : Tuesday, August 29, 2023-8:12:38 AM
Last modification on : Wednesday, July 10, 2024-11:33:10 AM
Long-term archiving on: Thursday, November 30, 2023-6:13:46 PM