Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Published 2016 View Full Article

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Title
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
Authors
Keywords
Beef, Meat sensory qualities, End-point cooking temperature, Sensory protocol
Journal
MEAT SCIENCE
Volume 122, Issue -, Pages 90-96
Publisher
Elsevier BV
Online
2016-07-31
DOI
10.1016/j.meatsci.2016.07.026

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