Dry-aging improves meat quality attributes of grass-fed beef loins
Jordy E. Berger(Purdue University West Lafayette), Stacy M. S. Zuelly(Purdue University West Lafayette), Jerrad F. Legako(Texas Tech University), Paul Ebner(Purdue University West Lafayette), Jiwon Lee(Utah State University), Yuan H. Brad Kim(Purdue University West Lafayette), Silvana Martini(University of Nebraska–Lincoln)
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