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Journal: Foods, 2020
Volume: 9
Number: 176
176
Article: Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time
Authors: by María López-Pedrouso, Raquel Rodríguez-Vázquez, Laura Purriños, Mamen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, José Manuel Lorenzo, Carlos Zapata and Daniel Franco
Link: https://www.mdpi.com/2304-8158/9/2/176

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