Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 °C† This article is a US government work and is in the public domain in the United StatesReference to a company name or product does not imply endorsement by the United States Department of Agriculture

• Autores: Clyde E Lyon, Samuel D Senter, Brenda G Lyon, Louis L Young
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 79, Nº 11, 1999, págs. 1507-1512
• Idioma: inglés
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