Published in
Elsevier, Meat Science, (145), p. 195-201, 2018
DOI: 10.1016/j.meatsci.2018.06.034
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Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics
Journal article published in 2018 by
Y. Lee,
B. Lee,
H. K. Kim,
Y. K. Yun,
S. J. Kang,
K. T. Kim,
B. D. Kim,
E. J. Kim 
,
Y. M. Choi
,
Y. M. Choi
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