Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Yimin Zhang(New South Wales Department of Primary Industries), David Hopkins(King's College London), Damian Collins(University of Alberta), Matthew G. Kerr(Agriculture Victoria), Benjamin W.B. Holman(Charles Sturt University), Ashleigh K. Kilgannon(Charles Sturt University), Kristy L. Bailes, Eric N. Ponnampalam(The University of Melbourne)
Meat Science
November 23, 2018
10.1016/j.meatsci.2018.11.018
Cited by 150

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