Citation

Van Ba Hoa, Oliveros Cynthia M., Park KyoungMi, Dashdorj Dashmaa, Hwang Inho (2017) Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle. Animal Production Science 57, 981-992.

https://doi.org/10.1071/AN15676