
TY  - JOUR
A1  - Park, B. Y. 
A1  - Hwang, I. H. 
A1  - Cho, S. H. 
A1  - Yoo, Y. M. 
A1  - Kim, J. H. 
A1  - Lee, J. M. 
A1  - Polkinghorne, R. 
A1  - Thompson, J. M. 
T1  - Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers
JF  - Australian Journal of Experimental Agriculture
JO  - Aust. J. Exp. Agric.
Y1  - 2008
VL  - 48
IS  - 11
SP  - 1396
EP  - 1404
KW  - 
UR  - https://doi.org/10.1071/EA07189 
N2  - 
ER  -

