Citation

Park B. Y., Hwang I. H., Cho S. H., Yoo Y. M., Kim J. H., Lee J. M., Polkinghorne R., Thompson J. M. (2008) Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers. Australian Journal of Experimental Agriculture 48, 1396-1404.

https://doi.org/10.1071/EA07189