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Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat

K.K. Correale, J.W. Savell, D. B. Griffin, G.R. Acuff, C. Vanderzant

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Key concepts: Loin, Subcutaneous fat, Food science, Metmyoglobin, Chemistry, Subcutaneous tissue, Medicine, Adipose tissue

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Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat — Research Paper | ScholarLens