The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles
- D. F. Keenan
- , E. M. Desmond
- , J. E. Hayes
- , T. A. Kenny
- , J. P. Kerry
- Teagasc - Irish Agriculture and Food Development Authority
Research output: Contribution to journal › Article › peer-review