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    Impacts of Stepwise Aging/Freezing Process and Repeated Freezing on Meat Quality, Physicochemical and Biochemical Properties, and Sensory Attributes of Beef Loins

    Impacts of Stepwise Aging/Freezing Process and Repeated Freezing on Meat Quality, Physicochemical and Biochemical Properties, and Sensory Attributes of Beef Loins by Brad Kim, Dong-Jin Shin, Jinkyu Seo, Madison Romanyk, Saud Ur Rehman

    Published 2024-12-01
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