[1]
Torun, M., Khan, M., Rahman, M., Sadakuzzaman, M. and Hashem, M. 2023. Influence of degree of doneness temperature on the sensory, physiochemical, nutritional, and microbial properties of beef. Meat Research. 3, 5 (Oct. 2023). DOI:https://doi.org/10.55002/mr.3.5.69.