Jorge Marcos
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
Fred Pohlman
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
LiveDNA: 1.16638
Christopher Hansen
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
Nicholas Anthony
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
Palika Dias-Morse
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
Tom Devine
Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
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How to cite this article
Jorge Marcos, Fred Pohlman, Christopher Hansen, Nicholas Anthony, Palika Dias-Morse and Tom Devine, 2017. Processing and Sensory Characteristics of Ground Beef Treated with Long Chain Organic Acids. International Journal of Meat Science, 7: 12-20.
DOI: 10.3923/ijmeat.2017.12.20
URL: https://scialert.net/abstract/?doi=ijmeat.2017.12.20
DOI: 10.3923/ijmeat.2017.12.20
URL: https://scialert.net/abstract/?doi=ijmeat.2017.12.20