Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|52|3|533-536

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 533-536

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