@inbook{b31e6c3f3e8e49c4afe1e5543b870de6,
title = "The effect of starter cultures and fermentation times on the processing and sensory properties of cured beef prepared from forequarter muscles",
keywords = "Beef, Biceps femoris, Curing, Flavour, Starter cultures",
author = "D. Keenan and T. Kenny and Kerry, \{J. P.\}",
year = "2023",
month = aug,
day = "28",
language = "English",
isbn = "9789086860104",
pages = "519--520",
booktitle = "52nd International Congress of Meat Science and Technology",
publisher = "Brill",
}