Consumer assessment of beef strip steaks of varying...

Meat Science 2015 / 03 Vol. 101

Consumer assessment of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Cashman, D.A., Woolley, L.D., O'Quinn, T.G., Legako, J.F., Brooks, J.C., Miller, M.F.
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Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.018
Date:
March, 2015
File:
PDF, 50 KB
english, 2015
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